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Veggie Coconut Chickpea Curry

Veggie Coconut Chickpea Curry

with Basmati Rice, Bell Pepper and Peas
4.0(86)
Recipe Development Team
Recipe Development TeamUpdated on January 29, 2026
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Calories
708 kcal
Protein
19.8g protein
Difficulty
Easy
Allergens:
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Basmati Rice

1 unit(s)

Bell Pepper

2 unit(s)

Garlic Clove

1 carton(s)

Chickpeas

50 grams

Korma Curry Paste

(Contains: Mustard)

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

120 grams

Peas

40 grams

Mango Chutney

Not included in your delivery

300 milliliter(s)

Water for the Rice

50 milliliter(s)

Water for the Sauce

Energy (kJ)2962 kJ
Energy (kcal)708 kcal
Fat23.5 g
of which saturates15 g
Carbohydrate104.6 g
of which sugars22.9 g
Dietary Fibre14 g
Protein19.8 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Medium Saucepan
Lid
Garlic Press
Sieve
Large Saucepan

Instructions

Boil the Rice
1

a) Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

b) Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

c) Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Prep the Veg
2

a) Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 3cm chunks.

b) Peel and grate the garlic (or use a garlic press).

Start the Curry
3

a) Heat a drizzle of oil in a large saucepan on high heat.

b) Once hot, add the pepper chunks and fry until charred, 5-6 mins. Continue to stir while they cook.

c) Meanwhile, drain and rinse the chickpeas in a sieve.

Add the Flavour
4

a) Reduce the heat to medium, then stir in the garlic and korma curry paste. Fry until fragrant, 1 min.

b) Stir in the coconut milk, vegetable stock paste, chickpeas and water for the sauce (see pantry for amount). Bring to a boil, then reduce the heat and simmer until slightly thickened, 3-4 mins.

All Together Now
5

a) When the curry has thickened, stir in the peas and mango chutney until warmed through.

b) Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

Serve
6

a) Share the rice between your serving bowls.

b) Spoon over the chickpea curry.

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