Chickpea Coconut Curry with Bell Pepper, Green Beans & Crispy Onions

Chickpea Coconut Curry

with Bell Pepper, Green Beans & Crispy Onions

25 MIN
2 Servings
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Vegetarian
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From the Test Kitchen

This quick-cooking vegetable curry is packed with flavor from rich coconut milk, tangy lime juice, and tomato achaar (a combination of tomatoes, tamarind, chiles, and more). It’s all served over a bed of fluffy garlic rice and garnished with crispy onions for an extra crunch.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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fresh
ingredients
Chickpea Coconut Curry with Bell Pepper, Green Beans & Crispy Onions
Title
  • 1 15.5-Oz Can Chickpeas
  • ½ cup Long Grain White Rice
  • 2 cloves Garlic
  • 1 Lime
  • 1 Bell Pepper
  • 6 oz Green Beans
  • 2 Tbsps Tomato Achaar
  • 1 13.5-Oz Can Light Coconut Milk
  • 3 Tbsps Asian-Style Sautéed Aromatics
  • ⅓ cup Crispy Onions
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Make the garlic rice
1 Make the garlic rice

Peel and roughly chop 2 cloves of garlic. In a small pot, combine the chopped garlic, rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Cut off and discard any stem ends from the green beans; cut into 2-inch pieces. Drain and rinse the chickpeas. Quarter the lime.

Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper and green bean pieces in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly softened.

Make the curry & serve your dish
4 Make the curry & serve your dish

Carefully add the tomato achaar and sautéed aromatics to the pan. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the drained chickpeas and coconut milk (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Cook, stirring occasionally, 6 to 8 minutes, or until thoroughly combined and the liquid is thickened. Turn off the heat. Stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the garlic rice topped with the finished curry and crispy onions. Serve the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

Chickpea Coconut Curry

Make the garlic rice
1 Make the garlic rice

Peel and roughly chop 2 cloves of garlic. In a small pot, combine the chopped garlic, rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Cut off and discard any stem ends from the green beans; cut into 2-inch pieces. Drain and rinse the chickpeas. Quarter the lime.

Prepare the ingredients
Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper and green bean pieces in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly softened.

4 Make the curry & serve your dish

Carefully add the tomato achaar and sautéed aromatics to the pan. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the drained chickpeas and coconut milk (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Cook, stirring occasionally, 6 to 8 minutes, or until thoroughly combined and the liquid is thickened. Turn off the heat. Stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the garlic rice topped with the finished curry and crispy onions. Serve the remaining lime wedges on the side. Enjoy!

Make the curry & serve your dish
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