Roasted Vegetable and Chickpea Curry

Quick Summary

A plant-forward, protein-rich curry featuring charred root vegetables and tender chickpeas in a creamy coconut-turmeric sauce. Perfect for a nourishing weeknight dinner.

Ingredients

Method

1. 1. Preheat your oven to 400°F (200°C). Toss vegetables with olive oil and salt on a baking sheet. Roast for 25 minutes until tender and slightly browned.
2. 2. In a large pan, sauté onions until translucent. Add garlic, ginger, and curry powder. Cook for two minutes until aromatic.
3. 3. Pour in the coconut milk and broth. Bring to a gentle simmer.
4. 4. Fold in the roasted vegetables and chickpeas. Let the curry simmer for 5–10 minutes to meld the flavors. Garnish generously with cilantro.

Nutrition Snapshot

Frequently Asked Questions

Can I add other vegetables?

Absolutely. Spinach, peas, or cubed eggplant work wonderfully in this base.

Is this curry spicy?

Using standard yellow curry powder provides a mild, fragrant warmth. For more heat, add a pinch of crushed red pepper flakes.

How long can I store leftovers?

This dish keeps perfectly in an airtight container for up to 3 days in the refrigerator.