Description
A delicious and hearty roasted root vegetable and chickpea curry that is perfect for a comforting meal.
Ingredients
Scale
- 2 cups of mixed root vegetables (carrots, parsnips, sweet potatoes)
- 1 can (15 oz) of chickpeas, drained and rinsed
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 can (14 oz) of coconut milk
- 2 tablespoons of curry powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Chop the root vegetables into bite-sized pieces and place them on a baking sheet.
- Drizzle with olive oil, salt, and pepper, and toss to coat.
- Roast the vegetables in the oven for 25-30 minutes until tender and slightly caramelized.
- In a large pot, heat a little olive oil over medium heat and sauté the onion until translucent.
- Add the garlic and ginger, cooking for another minute until fragrant.
- Stir in the curry powder and cumin, cooking for an additional minute.
- Add the roasted vegetables and chickpeas to the pot, followed by the coconut milk.
- Simmer for 10-15 minutes, allowing the flavors to meld together.
- Serve hot, garnished with fresh cilantro.
Notes
- Feel free to use any root vegetables you have on hand.
- This dish can be made ahead of time and reheated.
- Adjust the spice level by adding chili powder or fresh chilies if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Roasted Root Vegetable, Chickpea, Curry, Vegan, Indian