Vegan Chickpea Coconut Curry
with Green Beans, Basmati Rice & Cilantro
Here’s an Indian-inspired vegan dinner idea that’s spicy, sweet, savory, and fresh, with lots of creamy sauce. You’ll start by sautéing onion and green beans until softened, then adding garlic, ginger, curry powder, and garam masala, letting those flavors develop before pouring in luscious coconut milk and hearty chickpeas. Serve it all over fluffy, aromatic basmati rice and sprinkle with fresh cilantro for a delicious, satisfying meal (with no take-out menu required!)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Basmati Rice
6 ounce
Green Beans
1 unit
Yellow Onion
1 thumb
Ginger
1 clove
Garlic
¼ ounce
Cilantro
1 tablespoon
Curry Powder
1 teaspoon
Garam Masala
1 unit
Chickpeas
1 unit
Coconut Milk
(Contains Tree Nuts)
2 unit
Veggie Stock Concentrate
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• Wash and dry produce. • Trim green beans if necessary; halve crosswise. Halve, peel, and thinly slice onion. Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4 servings). Peel and mince or grate garlic. Roughly chop cilantro.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green beans, onion, salt, and pepper. Cook, stirring occasionally, until veggies are softened, 4-6 minutes. • Stir in minced ginger, garlic, curry powder, and half the garam masala (all for 4 servings). Cook, stirring, until fragrant, 1 minute. • Stir in chickpeas and their liquid, coconut milk (thoroughly shake in container before opening), stock concentrates, and ½ tsp sugar (1 tsp for 4). Bring to a simmer, then reduce heat to low; cook, stirring occasionally, until thickened, 4-5 minutes. (TIP: If curry seems too thick, stir in a splash of water.) Taste and season with salt and pepper if desired.
• Fluff rice with a fork. • Divide rice and curry between bowls; garnish with cilantro. Serve.
