Curried Chickpea and Shrimp Bowls with Spiced Basmati and Roasted Carrots

Loaded bowls have become a staple of our lunch and dinner menus. Why? The customizable combination of carbs, protein, veggies and a drizzle of a delicious sauce (or two) simply cannot be beat. True to form, this version is everything we’ve been dreaming of.

Garlic-ginger rice studded with green peas is topped with extra-crispy curry-spiced chickpeas, roasted veggies and not one but two sauces: a thick and tangy cilantro and pepper jam chutney, plus a creamy curry made with an aromatic garam masala spice blend. Getting a taste of everything in each bite is the best part of this meal!

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

4 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.07 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Drain and rinse chickpeas; pat very dry with paper towels. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces (halve lengthwise first if carrots are large). Halve, peel and slice onion into ½-inch-thick wedges; mince a few wedges until you have 2 tablespoons (4 tablespoons for 4 servings). Peel and mince or grate ginger until you have 1 teaspoon (2 teaspoons for 4 servings).
2. Toss chickpeas, carrots and onion wedges on a baking sheet with a large drizzle of oil, curry powder, salt and pepper. Roast on top rack until chickpeas are crispy and veggies are tender, 18-22 minutes.
3. Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add ginger, half the minced onion, ¾ teaspoon garlic powder, ¾ teaspoon garam masala and a big pinch of salt (for 4 servings, use 1½ teaspoons garlic powder and 1½ teaspoons garam masala). Cook, stirring, until fragrant, 1 minute. Add rice, stock concentrates and ¾ cup water (1½ cups for 4). Bring to a boil, then reduce heat to low. Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. Mince cilantro; transfer to a small bowl. Add red pepper jam, remaining minced onion, remaining garlic powder, 1 tablespoon olive oil and ½ tablespoon vinegar (2 tablespoons olive oil and 1 tablespoon vinegar for 4 servings) to bowl. Stir to combine; season with salt and pepper.
5. In a second small bowl, combine mayonnaise, remaining garam masala, ½ teaspoon vinegar (1 teaspoon for 4 servings) and ½ teaspoon sugar (1 teaspoon for 4). Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.
6. Fluff rice with a fork; stir in peas and a drizzle of olive oil. Taste and season with salt and pepper if desired. Divide rice and peas between bowls; top with chickpeas and veggies. Drizzle with chutney and curry sauce. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of shrimp?

Yes, you can substitute cooked chicken, tofu or omit the protein altogether for a vegan version.

Can I make this recipe ahead of time?

The components can be prepared separately and assembled just before serving. The rice and roasted veggies can be reheated.

What can I use instead of red pepper jam?

You can substitute with sweet chili sauce or a mix of apricot jam with a pinch of red pepper flakes.