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Chickpea and Coconut Curry

Chickpea and Coconut Curry with Rice Noodles and Snow Peas

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Recipe Details


We love a good mashup. We also love a good curry. So, this week, Chef Grace is blending Indian and Thai flavors to make a tikka masala curry with delicate rice noodles, perfect for slurping. She’s using fragrant aromatics and coconut milk to create a rich, complex, fusion-y broth. It’s loaded with hearty mix-ins—chickpeas and roasted sweet potatoes—along with crisp snow peas and toasted coconut for color and texture.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Grace

By Chef Grace

Nutritional info

  • Calories 670
  • Protein 21g
  • Total Carb 86g
  • Total Fat 30g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • snow peas
    4 ounces
    snow peas
  • sweet potato
    sweet potato
  • cilantro
    1/8 ounce
  • lime
  • yellow onion
    yellow onion
  • garlic
    2 cloves
  • chickpeas
    1 can
  • coconut flakes
    2 tablespoons
    coconut flakes
  • rice noodles
    7 ounces
    rice noodles
  • vegetable bouillon cube
    vegetable bouillon cube
  • tikka masala curry paste
    1 1/2 tablespoon
    tikka masala curry paste
  • coconut milk
    1 can
    coconut milk

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pots
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Stack snow peas and thinly slice crosswise. Halve sweet potato lengthwise, then cut crosswise into ¼-inch half moons. Pick cilantro leaves and mince stems. Cut lime into wedges for serving. Peel onion, halve, and thinly slice. Mince garlic. Drain and rinse chickpeas.

  2. Roast sweet potatoes

    Roast sweet potatoes

    Line a baking sheet with foil. On prepared sheet, toss sweet potato with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until tender, 16-18 minutes.

  3. Toast coconut flakes

    Toast coconut flakes

    While sweet potatoes roast, place coconut flakes in a separate medium pot (big enough for the broth) over medium-high heat. Toast, stirring frequently, until golden, 3-5 minutes. Transfer to a small bowl and set aside until ready to serve. Reserve pot, off heat, for Step 5.

  4. Cook rice noodles

    Cook rice noodles

    Add rice noodles to pot of boiling water, then immediately remove from heat. Gently stir to separate noodles and keep from sticking. Set aside to soak until tender, about 9 minutes (move on to the next step, but don't forget to come back!). Then, drain noodles and immediately rinse under cold water for 30 seconds to stop cooking—this prevents the noodles from releasing too much starch and turning gummy. Set aside.

  5. Make broth

    Make broth

    While noodles soak, return pot from coconut flakes to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add onion and cook until softened, 5 minutes. Add bouillon cube, tikka masala curry paste, and garlic; cook, stirring, until fragrant, 2 minutes. Stir in coconut milk and 2 cups water. Bring to a boil over high heat and simmer, stirring occasionally, until broth is reduced by ⅓ and flavors have melded, 4-5 minutes more.

  6. Plate curry

    Plate curry

    Once broth has reduced, stir in snow peas, cilantro stems, and chickpeas. Season with ½ teaspoon salt. Divide rice noodles between serving bowls and top with roasted sweet potatoes, then ladle broth into bowls. Garnish with cilantro leaves and toasted coconut flakes. Serve with lime wedges and enjoy!

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