Curried chickpeas, new potatoes, and zucchini with basmati rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Curried chickpeas, new potatoes, and zucchini with basmati rice

Curried chickpeas, new potatoes, and zucchini with basmati rice

Gluten-Free Friendly, Dairy-Free, Soy-Free, Lean & Clean, Vegan, <600 Calories

2 Servings, 600 Calories/Serving

20–35 Minutes

We whipped up a vegan and gluten-free comfort dish in the form of an Indian-inspired curry served over steamed basmati rice.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup basmati rice
  • 1 organic yellow onion
  • ½ pound organic red or gold new potatoes
  • 1½ cups cooked chickpeas
  • 1 organic zucchini or yellow squash
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic jalapeño or other fresh chile (optional)
  • Sunbasket coconut curry base (tomatoes - coconut milk - onion - cashew butter - garam masala - garlic - ginger - turmeric - coriander)

Nutrition per serving

Calories 600, Total Fat 22g (28% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 170mg (7% DV), Total Carb. 88g (32% DV), Fiber 13g (46% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 15g
Contains: Tree Nuts (cashew, coconut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, make the curry.


Prep the curry ingredients

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Scrub or peel the potatoes; cut the potatoes into ¼-inch pieces.
  • Rinse the chickpeas.
  • Cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Coarsely chop the cilantro for garnish.
  • If using the jalapeño, remove the stem, ribs, and seeds; thinly slice the jalapeño. Wash your hands after handling.


Cook the curry

In a medium sauce pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the potatoes and cook until starting to brown, 1 to 2 minutes.
Add the chickpeas, coconut curry base, ¼ cup [½ cup] water, and as much jalapeño as you like. Bring to a boil, reduce to a simmer, cover, and cook until the potatoes start to soften, 2 to 3 minutes. Add the zucchini and cook uncovered, stirring occasionally, until the potatoes and zucchini are tender, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the rice to individual bowls and top with the curry. Garnish with the cilantro and serve.
Kids Can!
  • Rinse the rice.
  • Measure the onion.
  • Rinse the chickpeas.
  • Measure the water for the curry.
  • Garnish with the cilantro.