Coconut Chickpea Curry & Basmati Rice

Adjust racks to middle and top positions and preheat oven to 375 degrees. 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 (large bowl for 4 servings); season generously with salt.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the garlic and cook until fragrant, 30 seconds.

Add rice, ¾ cup water (1½ cups for 4), 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.

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 (all for 4 servings); cook, stirring continuously, until fragrant, 1 minute. TIP: If pan seems dry, add another drizzle of oil.

Stir in chickpeas, coconut milk, stock concentrate, ¼ cup water, and ½ tsp sugar (⅓ cup water and 1 tsp sugar for 4 servings). 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.

Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season generously with salt and pepper. Keep covered until ready to serve.

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, you’ll need to bake naan in batches).

Meanwhile, in a small microwave-safe bowl, combine remaining garlic, 2 TBSP butter (4 TBSP for 4 servings), 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 (2 packets for 4) and pepper.

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. TIP: Enjoy any remaining mango chutney with naan, cucumber yogurt, and curry!