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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: 4
Calories: 442kcal
Author: Genevieve Doll


  • 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
  • teaspoons salt
  • 2 (15-ounce) cans chickpeas drained and rinsed
  • 1 medium red bell pepper diced
  • cups frozen peas
  • ½ cup raisins


  • 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.


Calories: 442kcal | Carbohydrates: 83g | Protein: 17g | Fat: 6g | Sodium: 1405mg | Fiber: 17g | Sugar: 20g