Creamy Coconut Chickpea Curry with Basmati Rice and Samosas

This creamy coconut chickpea curry is a comforting, aromatic dish that brings together tender chickpeas, sweet bell pepper and a luscious coconut milk sauce infused with curry powder, paprika and garam masala. Served over fluffy basmati rice, it’s a hearty meal that’s both satisfying and full of flavor.

Alongside the curry, you’ll enjoy crispy vegetable samosas, warm garlic butter naan and a cool cucumber yogurt raita that balances the spices beautifully. A drizzle of mango chutney adds a touch of sweetness, making every bite a delightful experience.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 unit Naan BreadView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

6 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

2 ounce Mango ChutneyView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 unit Vegetable SamosasView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to middle and top positions and preheat oven to 375°F. Wash and dry produce. Trim and halve cucumber lengthwise, then slice crosswise into ¼-inch-thick half-moons. Peel and mince garlic. Core, deseed and dice bell pepper. Drain and rinse chickpeas. Finely chop cilantro. Add cucumber to a medium bowl; season generously with salt.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add half the garlic and cook until fragrant, about 30 seconds. Add rice, ¾ cup water 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.
3. While rice cooks, heat a drizzle of oil in a medium pot over medium-high heat. Add bell pepper; cook until softened and lightly browned, 3-5 minutes. Stir in tomato paste, curry powder, paprika and half the garam masala; cook, stirring continuously, until fragrant, about 1 minute. If pan seems dry, add another drizzle of oil.
4. Stir in chickpeas, coconut milk, stock concentrate, ¼ cup water and ½ teaspoon sugar. Bring to a simmer, then reduce heat to low; cook, stirring occasionally, until thickened, 4-5 minutes. If curry seems too thick, stir in a splash of water. Remove from heat; stir in 1 tablespoon butter until melted. Season generously with salt and pepper. Keep covered until ready to serve.
5. While curry cooks, place samosas on a baking sheet about ½ inch apart. Bake on middle rack until golden brown and crispy, 10-12 minutes. Let stand a few minutes before serving. Place naan, dimpled sides down, on a separate lightly oiled baking sheet. Lightly drizzle flat side with oil; bake on top rack until beginning to brown, 3-5 minutes. (For 4 servings, bake naan in batches.)
6. Meanwhile, in a small microwave-safe bowl, combine remaining garlic, 2 tablespoons butter and a pinch of salt. Microwave until butter has melted, 30-45 seconds. Once naan is done baking, remove from oven and carefully spread with garlic butter. Drain liquid from bowl with cucumber if necessary; stir in one packet of yogurt and pepper.
7. Divide rice and curry between shallow bowls; drizzle with half the remaining yogurt. Divide samosas between plates; drizzle with mango chutney and remaining yogurt. Slice naan as desired and divide between plates. Top everything with cilantro. Serve with cucumber yogurt on the side. Enjoy any remaining mango chutney with naan, cucumber yogurt and curry.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine or long-grain white rice. Adjust cooking time according to package directions.

Is this recipe vegan?

This recipe contains butter, yogurt and naan (which may include milk). To make it vegan, use plant-based butter, vegan yogurt and vegan naan or skip the naan.

How do I store leftovers?

Store the curry, rice and accompaniments separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.