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Roasted Vegetable and Chickpea Curry with Brown Rice
Roasted Vegetable and Chickpea Curry with Brown Rice

Roasted Vegetable and Chickpea Curry with Brown Rice
A hearty and nutritious curry packed with roasted vegetables and chickpeas, served with brown rice.
Roasted Vegetable and Chickpea Curry with Brown Rice
Ingredients:
1
Servings
  • 400
    g
     chickpea
  • 200
    g
     brown rice
  • 1
    item
     red bell pepper
  • 150
    g
     zucchini
  • 100
    g
     carrot
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 400
    ml
     coconut milk
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     curry powder
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Roasted Vegetable and Chickpea Curry with Brown Rice
Instructions:
  1. Preheat the oven to 200°C.
  2. Chop the red bell pepper, zucchini, carrot, and onion into bite-sized pieces.
  3. Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt and black pepper.
  4. Roast the vegetables in the oven for 20 minutes until tender.
  5. In a large pot, heat olive oil over medium heat. Add chopped garlic and sauté until fragrant.
  6. Add curry powder, cumin, and coriander to the pot and stir for a minute.
  7. Add chickpeas and coconut milk to the pot. Stir well.
  8. Simmer the curry for about 15 minutes until it thickens slightly.
  9. Cook brown rice according to package instructions.
  10. Add roasted vegetables to the curry and mix well.
  11. Serve the curry over brown rice.
Nutrition Per Serving 1200 g Per 100g
Energy 2000 kcal 167 kcal
Protein 60 g 5.0 g
Fibre 30 g 2.5 g
Salt 2 g 0.2 g
Sugar 20 g 1.7 g
Carbohydrates 250 g 20.8 g
Fat 80 g 6.7 g
  • 400
    g
     chickpea
  • 200
    g
     brown rice
  • 1
    item
     red bell pepper
  • 150
    g
     zucchini
  • 100
    g
     carrot
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 400
    ml
     coconut milk
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     curry powder
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Chop the red bell pepper, zucchini, carrot, and onion into bite-sized pieces.

Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt and black pepper.

Roast the vegetables in the oven for 20 minutes until tender.

In a large pot, heat olive oil over medium heat. Add chopped garlic and sauté until fragrant.

Add curry powder, cumin, and coriander to the pot and stir for a minute.

Add chickpeas and coconut milk to the pot. Stir well.

Simmer the curry for about 15 minutes until it thickens slightly.

Cook brown rice according to package instructions.

Add roasted vegetables to the curry and mix well.

Serve the curry over brown rice.

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