Chickpeas, peppers, eggplant, and sweet potato cook together on one sheet pan then are tossed with a curry-inspired sauce in these chickpea curry bowls.
13.5ounce canfull fat coconut milkreduced-fat also works
4lime wedges
fresh chopped cilantrofor garnish (optional)
Instructions
Preheat the oven to 425 degrees F. Line a large sheet pan with parchment paper (optional, makes cleanup easier).
Spread out the diced sweet potato, eggplant, bell pepper, and chickpeas in an even layer. Try not to overlap pieces.
Toss the vegetables with the oil and salt. Sprinkle the sweet potatoes with half of the curry powder, cumin, and garam masala.
Roast at 425F for 30-35 minutes total, stirring halfway through. The vegetables are ready when the sweet potatois tender and soft to the bite.
While the vegetables are cooking, prepare the coconut sauce. Heat a drizzle of oil in a large saucepan over medium-high heat. Once hot, add garlic and ginger. Saute until golden and aromatic, about one minute.
Add the remaining curry powder, garam masala, cumin and a pinch of salt to the saucepan. Toast for just 30 seconds. Slowly whisk in the full-fat coconut milk.
Bring the sauce to a rapid simmer over medium-high heat, then reduce to a low simmer over medium-low heat. Simmer uncovered, stirring as needed, until slightly reduced. Taste for salt. The sauce should be ready at the same time as the roasted vegetables.
Assemble the bowls by dividing the vegetables between 3-4 bowls. Drizzle with the coconut sauce. Squeeze each serving with a wedge of lime before serving and top with chopped cilantro. Enjoy!
Video
Notes
Leftovers are best enjoyed within 3-4 days. Keep refrigerated in a closed container.
Prep in advance: All of the vegetables can be chopped/diced up to 48 hours in advance. Keep refrigerated until ready to use. The sauce can be prepared up to 48 hours in advance and reheated when ready to use.