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Export date: Sun Sep 19 23:03:08 2021 / +0000 GMT

Curry Chickpeas & Roasted Vegetables


Curry Chickpeas & Roasted Vegetables

This creamy, hearty vegetarian curry is best prepared in a 9x13-inch baking dish to contain sauce. To feed more people, serve curry over rice.

  • 1 medium sized cauliflower, bite-sized florets
  • 1 tablespoon olive oil
  • 3 teaspoons curry powder (divided)
  • 1 (13.5-ounce) can coconut milk
  • 3 tablespoons lime juice
  • 1¼ teaspoons salt
  • 2 (15-ounce) cans chickpeas (drained and rinsed)
  • 1 medium red bell pepper (diced)
  • 1½ cups frozen peas
  • ½ cup raisins
  1. Preheat oven to 425°. Place cauliflower in a 9x13-inch baking dish. Toss with olive oil and 1 tsp curry powder. Roast 15 minutes, until golden.

  2. Meanwhile in a small bowl, whisk together coconut milk, lime juice, remaining 2 tsp curry powder and salt.

  3. Add chickpeas, bell pepper and coconut-curry sauce to cauliflower; stir to combine. Cook 10 minutes; then stir in peas and raisins. Cook a final 5 minutes, until sauce is bubbling.

  4. Serve chickpeas and vegetables with any extra sauce spooned over top.