Chickpea Curry Bowls with Roasted Vegetables

Coconut curry rice bowl in a gray bowl with fresh spinach in the background.

5 from 1 vote

Chickpea Curry Bowls with Roasted Vegetables

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.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Course

Cuisine: vegan

Diet: Vegan

Servings: servings

Calories: 553kcal

Author: Cassidy Reeser, RDN, LDN

Ingredients

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
1 tablespoon neutral cooking oil more as needed
1 teaspoon salt more to taste
2 teaspoons curry powder divided
1 teaspoons garam masala divided
1 teaspoon cumin
3 cloves garlic minced
1 tablespoon minced ginger
13.5 ounce can full fat coconut milk reduced-fat also works
4 lime wedges
fresh chopped cilantro for 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 potato is 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.

Nutrition