Curry-Spiced Chickpea Bowls with Roasted Veggies and Cucumber Raita

This vibrant bowl brings together all the best flavors of Indian cuisine in one satisfying meal. Fluffy basmati rice is infused with garlic, then topped with tender chickpeas simmered in a fragrant curry sauce. Roasted carrots, onions and tomatoes add sweetness and depth, while a cool cucumber raita with lemon and cilantro provides a refreshing contrast.

Perfect for a weeknight dinner, this recipe is both hearty and healthy, packed with protein and fiber. The combination of textures and spices will make it a new favorite in your home.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Peel and dice the carrot into ½-inch pieces. Peel and dice the onion into ½-inch pieces. Halve the grape tomatoes. Place all on the baking sheet, drizzle with oil, season with salt and pepper and toss to coat. Roast for 15-20 minutes until tender and lightly browned.
3. While vegetables roast, rinse the basmati rice in a fine-mesh sieve until water runs clear. In a small pot, combine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 12-15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
4. In a small bowl, stir together the yogurt, sour cream and juice of half the lemon. Grate the cucumber (peel if desired) and squeeze out excess moisture. Add to yogurt mixture along with a pinch of salt and pepper. Stir in a few cilantro leaves (chopped) if desired. Set raita aside.
5. Drain and rinse the chickpeas. In a medium skillet, heat a drizzle of oil over medium heat. Add the chickpeas, curry powder and a pinch of salt. Cook, stirring, for 2-3 minutes until fragrant and lightly toasted. Add the veggie stock concentrate and ¼ cup water. Simmer for 2-3 minutes until sauce thickens slightly. Remove from heat.
6. Mince the garlic clove. In a small bowl, combine the minced garlic with a tablespoon of oil. Microwave for 20 seconds or heat in a small pan until fragrant. Stir this garlic oil into the cooked rice.
7. Slice the chili pepper (remove seeds for less heat). Cut the remaining lemon half into wedges.
8. To serve, divide the garlic rice between bowls. Top with roasted vegetables, curried chickpeas and a dollop of cucumber raita. Garnish with chili slices, cilantro leaves and a lemon wedge on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine rice or long-grain white rice. Adjust cooking time according to package directions.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and chickpeas in the microwave or on the stovetop and enjoy the raita cold.

Is this recipe vegan?

This recipe contains yogurt and sour cream, so it is not vegan. For a vegan version, use plant-based yogurt and omit the sour cream or use a vegan alternative.