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Roasted Vegetable and Chickpea Curry

A warm and comforting dish featuring roasted mixed vegetables and hearty chickpeas in a creamy coconut sauce, perfect for weeknight dinners.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Curry
  • 2 cups mixed vegetables (such as bell peppers, zucchini, and carrots), diced
  • 1 can chickpeas, drained and rinsed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 can coconut milk
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) to ensure your vegetables roast beautifully.
  2. In a large mixing bowl, toss the diced mixed vegetables with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper.
  3. Place the baking sheet in the preheated oven and roast the vegetables for about 20 minutes, or until they are tender and slightly golden.
Cooking
  1. While the vegetables are roasting, heat a large pot over medium heat. Add the diced onion and sauté for 3-5 minutes until they become translucent. Stir in the minced garlic and curry powder, cooking for another minute until fragrant.
  2. Once the vegetables are done roasting, add them to the pot along with the chickpeas. Pour in the can of coconut milk, stir well, and let the mixture simmer for about 10 minutes.
  3. Taste your curry and adjust the seasoning with more salt and pepper if needed.
  4. Ladle the curry into serving bowls and garnish with fresh cilantro. Enjoy your flavorful adventure!

Notes

Feel free to switch out veggies based on what’s in your fridge! Broccoli, cauliflower, or even sweet potatoes are excellent choices. Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat on the stovetop or in the microwave.