Vegan Chickpea Coconut Curry
with Basmati Rice & Garlicky Pita Wedges
Curries are one of those meals that warms your heart and your belly, and tonight’s vegan version is no exception. Chickpeas, onion, and tomatoes get a super savory treatment in a curry sauce made creamy with coconut milk. Spoon all this deliciousness over fluffy basmati rice, sprinkle with fresh cilantro, and serve with garlicky pita wedges for soaking up the curry. It’s one soul-satisfying meal!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 clove
Garlic
1 unit
Red Onion
1 unit
Chickpeas
¼ ounce
Parsley
½ cup
Basmati Rice
1 teaspoon
Chili Powder
2 tablespoon
Curry Powder
1 unit
Coconut Milk
(Contains Tree Nuts)
13.76 ounce
Crushed Tomatoes
1 unit
Veggie Stock Concentrate
2 unit
Whole Wheat Pitas
(Contains Sesame, Wheat)
Not included in your delivery
4 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
1.5 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Peel and mince or grate garlic. Halve, peel, and finely dice onion. Drain and rinse chickpeas; thoroughly pat dry with paper towels. Roughly chop parsley.
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • In a small microwave-safe bowl, combine half the garlic and 1 TBSP olive oil (2 TBSP for 4). Cover bowl with plastic wrap and microwave until warm and fragrant, 20-30 seconds; stir to combine. (Keep covered until ready to use in Step 5.)
• While rice cooks, heat a drizzle of oil in a large pan, over medium-high heat. Add onion, a big pinch of salt, and pepper; cook, stirring occasionally, until lightly browned, 4-5 minutes. • Add chickpeas, chili powder, curry powder, and remaining garlic; cook, stirring frequently, until fragrant, 1-2 minutes.
• Thoroughly shake coconut milk in container before opening. • Add coconut milk, crushed tomatoes, stock concentrate, ½ cup water (1 cup for 4 servings), and 1½ tsp sugar (3 tsp for 4) to same pan; stir to combine. Bring to a boil, then reduce to a simmer. • Cook, stirring occasionally, until thickened, 4-6 minutes. Taste and season with salt and pepper if desired.
• Meanwhile, evenly brush tops of pitas with garlic oil; sprinkle with half the parsley, a pinch of salt, and pepper. Toast on top rack (use a baking sheet or place directly on rack) until golden, 2-3 minutes. TIP: Feel free to use your toaster oven instead. Keep an eye on the pitas as they toast so they stay soft rather than turning crispy. • Cut toasted pitas into quarters.
• Fluff rice with a fork. • Transfer rice to one side of each bowl. Ladle curry next to rice. Garnish with remaining parsley and a drizzle of olive oil. Serve with pita wedges on the side.
