Chickpea Curry Bowls with Roasted Vegetables
Ingredients
The vegetables
-
2
medium
sweet potatoes, diced into ½ inch pieces
-
1
large
eggplant, diced into 1 inch pieces
-
1
medium
red bell pepper, sliced
-
1
medium
orange bell pepper
-
15
ounce
can chickpeas, drained and rinsed
The sauce
-
1
tablespoon
neutral cooking oil
-
1
teaspoon
salt
-
2
teaspoons
curry powder
-
1
teaspoon
garam masala
-
1
teaspoon
cumin
-
3
cloves
garlic, minced
-
1
tablespoon
minced ginger
-
13.5
ounce
can full-fat coconut milk
-
4
lime wedges
for serving
-
to taste
fresh chopped cilantro, for garnish (optional)
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper if desired.
- Spread the diced sweet potato, eggplant, bell peppers, and chickpeas in an even layer on the sheet pan.
- Toss the vegetables with oil and salt, then sprinkle the sweet potatoes with half of the curry powder, cumin, and garam masala.
- Roast the vegetables in the oven for 30-35 minutes, stirring halfway through, until the sweet potato is tender.
- While the vegetables roast, prepare the coconut curry sauce by sautéing garlic and ginger in oil until aromatic.
- Add the remaining spices to the saucepan and toast for 30 seconds, then whisk in the coconut milk and simmer until slightly thickened.
- Assemble the bowls by dividing the roasted vegetables and drizzling with the coconut sauce.
- Squeeze lime juice over each bowl and garnish with cilantro before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
553
Total fat
28g
Total carbohydrates
69g
Total protein
15g
Sodium
670mg
Cholesterol
0mg
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