Name: Curry Chickpeas & Roasted Vegetables
Ingredients: 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

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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.

Course: Dinner

Keyword: chickpeas, curry, roasted vegetables

Servings:

Calories: 442kcal

Author: Genevieve Doll

Ingredients

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

Instructions

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.
Meanwhile in a small bowl, whisk together coconut milk, lime juice, remaining 2 tsp curry powder and salt.
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.
Serve chickpeas and vegetables with any extra sauce spooned over top.

Nutrition

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