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.

Williams Sonoma

Curried chickpeas, new potatoes, and zucchini with basmati rice

Gluten-Free, Vegan, Dairy-Free, Soy-Free

2 Servings, 560 Calories/Serving

25 – 35 Minutes

We whipped up a vegetarian, gluten-free version of comfort food 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)
Sun Basket 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 yellow onion
  • 1-inch piece fresh ginger
  • 1 or 2 cloves peeled fresh garlic
  • ½ pound new potatoes
  • 1 cup cooked chickpeas
  • 1 zucchini
  • 1 jalapeño (optional)
  • 2 tablespoons curry powder
  • 1 cup vegetable broth
  • 3 or 4 sprigs fresh cilantro

Chef's Tip

Rinsing rice removes starches on the surface of the grains that cause clumping. You can give the rice a quick rinse in a fine-mesh strainer under cold running water until the water runs clear. Alternatively, in the pot you plan to cook the rice, you can cover the grains with cold water, swish a few times, then let stand for 5 minutes. Drain and proceed to cooking.

Nutrition per serving

Protein: 15g (30% DV), Fiber: 15g (60% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2g (10% DV), Cholesterol: 0mg (0% DV), Sodium: 125mg (5% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 89g (30% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.


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 ¾ cup 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 the yellow onion.
  • Grate or peel and finely chop enough ginger to measure 2 teaspoons.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Scrub or peel the potatoes; cut the potatoes into quarters, then crosswise into ¼-inch pieces.
  • Rinse the chickpeas.
  • Trim the ends from the zucchini; cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • 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 ginger, garlic, potatoes, and curry powder and cook until fragrant, 1 to 2 minutes.
Add the chickpeas, vegetable broth, 1 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 are tender, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
When the curry is almost done, prepare the cilantro.


Prep the cilantro

Coarsely chop the cilantro.



Transfer the rice to individual bowls and top with the curry. Garnish with the cilantro and serve.

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