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Roasted Vegetable and Chickpea Curry with Brown Rice

Embark on a culinary journey with this aromatic Roasted Vegetable & Chickpea Curry! Wholesome mixed veggies and protein-packed chickpeas, roasted to perfection, bathed in a rich coconut-infused curry sauce 🍲🌱. Spiced to tantalize your taste buds and served with hearty brown rice, it’s a symphony of textures and flavors that’ll warm your soul. Elevate your dinner with this nourishing, vibrant, and utterly delectable dish! 🌟🍽️

Ingredients:

For the Roasted Vegetables and Chickpeas:

• 2 cups mixed vegetables (such as cauliflower, bell peppers, carrots, zucchini), chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• Salt and pepper to taste

For the Curry Sauce:

• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

For Serving:

• Cooked brown rice

Directions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the chopped mixed vegetables and drained chickpeas with olive oil, ground cumin, ground coriander, turmeric, paprika, salt, and pepper.
3. Spread the mixture on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized.
4. In a large skillet or pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent.
5. Add the minced garlic and minced ginger to the skillet. Sauté for about 1 minute until fragrant.
6. Stir in the diced tomatoes, coconut milk, curry powder, ground cumin, ground coriander, turmeric, paprika, salt, and pepper. Mix well to combine.
7. Let the curry sauce simmer for about 10-15 minutes, allowing the flavors to meld together.
8. Once the roasted vegetables and chickpeas are done roasting, add them to the curry sauce. Gently stir to coat the vegetables and chickpeas with the sauce.
9. Serve the roasted vegetable and chickpea curry over cooked brown rice.

Nutritional Information:

• Calories: 90 calories
• Protein: 2g
• Carbohydrates: 7g
• Dietary Fiber: 2g
• Fat: 4g
• Serving Size:  1 not including brown rice (this recipe makes 4 servings)