---
title: Coconut Curry with Chickpea & Bell Pepper
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/coconut-curry-with-chickpea-bell-pepper-60b78d33d040445a364cae04
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens: [Tree Nuts, Milk]
tags: [Veggie, No Oven]
rating: 4.5
rating_count: 1500
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Rich, complex curry flavors loved by many
  - theme: Ease of prep
    text: Quick and simple to create a delicious, restaurant-quality meal at home
image: "https://images.recipes.furrysalamander.com/coconut-curry-with-chickpea-bell-pepper.avif"
---

Wash and dry all produce. Prepare the following: @yellow onion{1%unit} (finely diced), @garlic{2%cloves} (minced), @bell pepper{1%unit} (finely diced), @cilantro{½%cup} (finely chopped), and @chickpeas{15%oz} (drained and rinsed).

Melt 1 tbsp of the @butter{2%tbsp} in a #small pot{} over medium-high heat. Add half the garlic and cook until fragrant ~{30%seconds}. Add the @basmati rice{¾%cup}, ¾ cup water, and a generous pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until the rice is tender ~{15%minutes}. Keep covered off heat until ready to serve.

Heat a drizzle of @cooking oil{2%tbsp} in a #medium pot{} over medium-high heat. Add the onion and bell pepper. Cook until softened and starting to brown ~{3%minutes}. Stir in the @tomato paste{2%tbsp}, @curry powder{2%tsp}, @paprika{1%tsp}, half the @garam masala{2%tsp}, and remaining garlic until fragrant ~{1%minute}. Stir in the chickpeas, @coconut milk{13.5%oz}, @veggie stock concentrate{1%unit}, ¼ cup water, and the @sugar{½%tsp}. Bring to a simmer, reduce heat to low, and cook until thickened, stirring occasionally ~{4%minutes}. Remove from heat and stir in the remaining butter. Season generously with salt and pepper.

Fluff the rice with a fork and season with salt and pepper. Divide between bowls. Top with the curry. Dollop with the @yogurt{½%cup}. Garnish with the cilantro and serve.