Chickpea Curry Bowl Recipes
ROASTED CHICKPEA CURRY BOWL
You'll get a serious dose of plant-based protein with this meal! The curry-infused cauliflower and chickpeas taste hearty and satisfying, while quinoa adds an extra boost of protein.
Provided by Sara Haas, RDN
Categories Healthy Roasted Cauliflower Recipes
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
- Whisk oil, curry powder, and 1/2 tsp. salt in a large bowl. Add cauliflower and chickpeas; toss to coat. Spread evenly on the prepared baking sheet. Roast, stirring once, until tender and browned in spots, about 20 minutes.
- Meanwhile, combine 1 1/4 cups water, quinoa, and the remaining 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 12 to 15 minutes. Remove from the heat and fluff the quinoa with a fork. Stir in spinach, cover, and let stand for 5 minutes.
- Meanwhile, whisk tahini, lime zest, lime juice, garlic, pepper, and the remaining 2 Tbsp. water in a small bowl.
- Divide the quinoa mixture among 4 dinner bowls. Top with the cauliflower-chickpea mixture and a drizzle of the tahini dressing.
Nutrition Facts : Calories 337 calories, Carbohydrate 43 g, Fat 15 g, Fiber 10 g, Protein 13 g, SaturatedFat 2 g, Sodium 625 mg, Sugar 6 g
CHICKPEA CURRY BOWL
Ree's curry bowl quickly comes together for a warming dish reminiscent of Indian cuisine. She makes the dish her own with toppings of avocado and crispy fried onions.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Cook the basmati rice according to the package instructions.
- Heat the butter in a large skillet over a medium-high heat. When the butter has melted, add the onion slices and cauliflower florets, then season with salt and pepper. Cook until the vegetables begin to brown and soften, about 5 minutes. Stir in the curry powder, garlic and ginger, cooking until fragrant, about 30 seconds. Add the vegetable stock, scraping the bottom of the skillet. Add the chickpeas, coconut milk, frozen peas, honey and chile paste. Bring to a simmer and cook for 10 minutes.
- Serve the curry over the rice, topped with a dollop of yogurt, avocado, fried onions, cilantro and scallions, with the warmed naan bread on the side.
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