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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein10% · 34g
Carbs51% · 183g
Fat39% · 62g
13g
Fiber
1910mg
Sodium
2.4g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
28th pctl
More protein than 28% of 1,474 meals
Protein density
2.4g /100cal
Leaner than 4% of meals
vs Veggie average
80% heavier
This1440
Avg800
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Green Bell Pepper
Veggie Stock Concentrate
Garam Masala
Chickpeas
Tomato Paste
Naan Bread
Curry Powder
Yogurt
Garlic
Paprika
Coconut Milk
Mango Chutney
Cilantro
Cucumber
Basmati Rice
Vegetable Samosas
Salt
Sugar
Cooking Oil
Butter
Black Pepper
How to make it
1
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.
2
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.
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 (all for 4 servings); cook, stirring continuously, until fragrant, 1 minute. TIP: If pan seems dry, add another drizzle of oil.
4
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.
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, you’ll need to bake naan in batches).
6
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.
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. TIP: Enjoy any remaining mango chutney with naan, cucumber yogurt, and curry!
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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.
2
Step 2
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.
3
Step 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 (all for 4 servings); cook, stirring continuously, until fragrant, 1 minute. TIP: If pan seems dry, add another drizzle of oil.
4
Step 4
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.
5
Step 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, you’ll need to bake naan in batches).
6
Step 6
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.
7
Step 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. TIP: Enjoy any remaining mango chutney with naan, cucumber yogurt, and curry!
HelloFresh leads the US meal-kit market with a rotating menu of 90+ weekly recipes across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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Among the prepared dishes in 's lineup, Coconut Chickpea Curry & Basmati Rice with HelloFresh's Coconut Chickpea Curry & Basmati Rice: 1440 calories, 34g protein. Veggie meal. Recipe, ingredients, and nutrition from MealFan. is one of the more straightforward options to prepare. It comes in at 1440 calories per serving, with 34g protein, enough to cover roughly 72 percent of a 2,000 calorie day.
Curry is a dish with a spicy sauce, initially in Indian cuisine, then modified by interchange with the Portuguese, followed by the British, and eventually thoroughly internationalised. Many curries are found in the cuisines of countries in Southeast Asia and East Asia. [1]
HelloFresh delivers weekly meals across the US. For testing notes, delivery details, and how HelloFresh compares to alternatives, read the HelloFresh review on MealFan.
Daily calorie contribution72% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Coconut Chickpea Curry & Basmati Rice?
Coconut Chickpea Curry & Basmati Rice contains 1440 calories and 34 g of protein per serving, portioned as HelloFresh's Coconut Chickpea Curry & Basmati Rice: 1440 calories, 34g protein. Veggie meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Coconut Chickpea Curry & Basmati Rice?
Coconut Chickpea Curry & Basmati Rice is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Green Bell Pepper
Veggie Stock Concentrate
Garam Masala
Chickpeas
Tomato Paste
Naan Bread
Curry Powder
Yogurt
Garlic
Paprika
Coconut Milk
Mango Chutney
Cilantro
Cucumber
Basmati Rice
Vegetable Samosas
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