Vegan Chickpea Coconut Curry

🥘 Ingredients

• basmati rice
  2 c
• black pepper
  ¼ tsp, ¼ tsp
• cauliflower rice
  20 oz
• chickpeas
  30 oz
• cilantro
  ½ cup, ½ cup
• coconut milk
  27 oz
• cooking oil
  2 tbsp
• curry powder
  2 tsp
• garam masala
  ½ tsp, ½ tsp
• garlic
  4 cloves
• ginger
  2 tsp
• green beans
  12 oz
• onion
  2 unit
• salt
  ½ tsp
• sugar
  ½ tsp, ½ tsp
• veggie stock concentrate
  2 unit
• water
  ¾ cup, ¾ cup

🍳 Cookware

• small pot
• large pan

1. 

   1

   basmati rice water salt green beans onion ginger garlic cilantro cooking oil black pepper curry powder garam masala chickpeas coconut milk veggie stock concentrate sugar cauliflower rice

   basmati rice: 1 c, water: ¾ cup, salt: ½ tsp, green beans: 6 oz, onion: 1 unit, ginger: 1 tsp, garlic: 2 cloves, cilantro: ½ cup, cooking oil: 1 tbsp, black pepper: ¼ tsp, curry powder: 1 tsp, garam masala: ½ tsp, chickpeas: 15 oz, coconut milk: 13.5 oz, veggie stock concentrate: 1 unit, sugar: ½ tsp, cauliflower rice: 10 oz
2. 

   2

   In a small pot , combine basmati rice , water , and a pinch of salt . Bring to a boil; cover and reduce heat to low. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   basmati rice: 1 c, water: ¾ cup, salt
3. 

   3

   Wash and dry all produce. Trim and halve green beans crosswise. Halve, peel, and thinly slice onion . Peel and mince ginger . Peel and mince garlic . Roughly chop cilantro .

   green beans: 6 oz, onion: 1 unit, ginger: 1 tsp, garlic: 2 cloves, cilantro: ½ cup
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add green beans, onion, a pinch of salt, and black pepper . Cook, stirring occasionally, until veggies are softened ⏱️ 4 minutes . Stir in minced ginger, garlic, curry powder , and half the garam masala . Cook, stirring, until fragrant ⏱️ 1 minute . Stir in chickpeas and their liquid, coconut milk , veggie stock concentrate , and sugar . Bring to a simmer, then reduce heat to low; cook, stirring occasionally, until thickened ⏱️ 4 minutes . If curry seems too thick, stir in a splash of water. Taste and season with salt and pepper if desired.

   cooking oil: 1 tbsp, black pepper: ¼ tsp, curry powder: 1 tsp, garam masala: ½ tsp, chickpeas: 15 oz, coconut milk: 13.5 oz, veggie stock concentrate: 1 unit, sugar: ½ tsp
5. 

   5

   Fluff rice with a fork. Divide rice and curry between bowls; garnish with cilantro. Serve over basmati rice or cauliflower rice .

   cauliflower rice: 10 oz