Indian Chicken & Chickpea Coconut Curry

🥘 Ingredients

• bell pepper
  6 unit
• butter
  8 tbsp
• chickpeas
  6 unit
• cilantro
  ½ oz, ½ oz, ½ oz
• coconut milk
  2 unit
• cooking oil
  1 tsp
• curry powder
  4 tbsp
• fenugreek
  2 tsp
• garam masala
  1 tsp
• jasmine rice
  3 c
• onion
  6 unit
• tomato paste
  2 unit
• veggie stock concentrate
  2 unit
• yogurt
  1/2 c

🍳 Cookware

• small pot
• medium pot

1. 

   1

   Place fenugreek in a small microwave-safe bowl. Add a splash of water and cover with plastic wrap. Microwave until slightly darkened in color, ⏱️ 1 minutes . Set aside until ready to use in step 3. Halve, peel, and cut onion into 1/4-inch thick wedges. Core, deseed, and slice bell pepper into 1/4-inch thick pieces. Drain and rinse chickpeas . Finely chop cilantro .

   fenugreek: 2 tsp, onion: 2 unit, bell pepper: 2 unit, chickpeas: 2 unit, cilantro: ½ oz
2. 

   2

   Wash and dry produce. Halve, peel, and cut onion into ¼-inch-thick wedges. Core, deseed, and slice bell pepper into ¼-inch-thick pieces. Drain and rinse chickpeas . Finely chop cilantro .

   onion: 2 unit, bell pepper: 2 unit, chickpeas: 2 unit, cilantro: ½ oz
3. 

   3

   In a small pot , melt 1 tbsp butter over medium-high heat. Add the drained fenugreek and half the curry powder (you'll use the rest in the next step); stir constantly, ⏱️ 30 seconds . Add jasmine rice , 1¼ cups water (2¼ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   butter: 4 tbsp, curry powder: 2 tbsp, jasmine rice: 1.5 c
4. 

   4

   While rice cooks, heat a drizzle of oil from cooking oil in a medium pot over medium-high heat. Add onion and bell pepper ; cook until softened and lightly browned, 3-5 minutes. Stir in tomato paste , half the garam masala , and the remaining curry powder ; cook 1 minute. [TIP: love the earthy warmth of garam masala? Add more if you like!]

   cooking oil: 1 tsp, onion: 2 unit, bell pepper: 2 unit, tomato paste: 2 unit, garam masala: 1 tsp, curry powder: 2 tbsp
5. 

   5

   Stir in chickpeas , coconut milk , veggie stock concentrate , and ¼ cup water (with ⅓ cup for 4). Bring to a simmer, then reduce heat to low; cook, stirring occasionally, until thickened, 4-5 minutes. Remove from heat; stir in 1 tbsp butter . Season generously with salt and pepper.

   chickpeas: 2 unit, coconut milk: 2 unit, veggie stock concentrate: 2 unit, butter: 4 tbsp
6. 

   6

   Fluff jasmine rice with a fork; season with salt and pepper. Divide rice between bowls. Top with the curry. Dollop with yogurt . Garnish with cilantro .

   jasmine rice: 1.5 c, yogurt: 1/2 c, cilantro: ½ oz