Curry Spiced Roasted Vegetables with Chickpeas ???? Delicious Vegan Side Recipe that everyone will Love
Sometimes food is just good.
➡️ I’d love to share a recipe for curry-spiced, roasted veggies that look mouthwateringly good no matter what kind of diet you're on.
Follow along with me and learn a new dish you can enjoy on your own or share with friends and family!
One of the best things about this dish is that the mix of colorful veggies makes the presentation part of serving your food easy.
➡️ And, the mix of chives, parsley, cauliflower, chickpeas, sweet potato, onion, herbs, and spices tastes as good as it looks!
Try out this recipe and you may be surprised how easy it is to roast restaurant-quality veggies at home!
???? Let me know in the comments if you liked our Curry Spiced Roasted Vegetables!
▶️ RECIPE INGREDIENT LIST: (3 to 4 servings)
500g Cauliflower - 1 small cauliflower - 4 to 5 heaping cups approx.
500g Sweet potato - 2 medium or 1 large Sweet potato - 4 heaping cups approx.
280g Onion (cut into 1/2 inch thick slices) - 1 medium onion - 2 cups (I have used red onion)
398ml can of cooked chickpeas (home cooked chickpeas will be 275g by weight water NOT included)
▶️ DRESSING:
1/4 cup of Extra Virgin Olive oil (55ml)
4 to 5 garlic cloves - 1 Tablespoon grated/minced
1 Teaspoon Paprika
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Salt to taste (I have added total 1+1/4 teaspoon of pink Himalayan salt)
▶️ GARNISH:
Lemon juice to taste (I have added 2 tablespoons)
1 Cup Green onion (85g) - chopped
1/2 Cup Cilantro (24g) - chopped
Drizzle of a good quality olive oil ( I have used organic cold pressed olive oil)
Black pepper to taste (I have added 1/4 teaspoon)
▶️ METHOD:
To a bowl add the olive oil, grated garlic, paprika, turmeric, ground cumin, cinnamon, cayenne, salt and mix it well. Set it aside.
Wash and chop the Cauliflower and sweet potato. Slice the onion in 1/2 inch thickness. Drain a can of chickpeas. Place the chopped vegetables and chickpea in a large bowl. Pour the dressing over it (every last bit of it :)). Mix it thoroughly so that the vegetables are nicely coated with the spices.
Line a baking tray with parchment paper and transfer the marinated vegetable to it. Spread the vegetables evenly. Preheat the oven to 400F and bake it for about 35 to 40 minutes. The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 38 minutes to bake it in my oven.
Once baked remove the tray from the oven and let it slightly cool down. top it with lemon juice, green onion, cilantro, black pepper and a drizzle of olive oil. The garnish is a very important part of this recipe and adds a lot of flavor so please do not skip it.
▶️ IMPORTANT TIPS:
- You can cut the vegetables and prepare the dressing in advance and store it in the fridge and when ready mix bake
- The garnish is a very important part of this recipe and adds a lot of flavor so please do not skip it
- The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 38 minutes to bake it in my oven.
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
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EASY & TASTY VEGAN COCONUT CURRY CHICKPEAS & POTATO
Here is a short and easy tutorial on how to make a vegan or vegetarian coconut curry chickpeas & potatoes. Excellent way to kickstart your #meatlessmonday or if you’re looking for a delicious #veganrecipe or #vegetarianrecipe
Here is what I used:
-1 can of Chickpeas (drained and rinsed)
-1.5 lbs of Potatoes
-6 tbsp Curry powder (i like Jamaican & Trinidadian curry)
-1 tsp Cumin (to toast along with curry powder)
-1 cup of Coconut Milk
-1 cup of Water
-1 cup of Spinach
-2 stalks of Scallion
-Few Sprigs of Thyme
-6 Garlic Cloves
-1/4 Green Pepper
-1/4 Red Pepper
-1 Scotch Bonnet Pepper (optional)
-1 1/2 tsp of All Purpose Seasoning
-1 tsp Onion Powder
-1 tsp Garlic Powder
-Another 1/2 tsp Cumin (to season the curry sauce after you’ve added the coconut milk & water)
Recipe for Callaloo Rice: (It’s the Spinach Rice recipe adapted)
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Chickpea & Sweet Potato Curry. Perfect Vegetarian curry ready in 30 mins
A lightly spiced, fragrant curry with chickpeas, tender chunks of sweet potato and fresh spinach cooked in a creamy coconut curry sauce.
Ready in 30 minutes, this curry is easy to prepare and packed full of flavour.
Vegetarians and meat-eaters alike love this rich, moreish curry. It's mild enough for the kids to enjoy, but still packs a flavour punch!
Full recipe inc hints and tips here:
Ingredients:
2 tbsp vegetable oil
1 large onion (or 2 small) - peeled and finely chopped
2 cloves garlic - minced
2 tsp minced ginger
2 tbsp mild - go hotter if you prefer curry powder
1 tbsp ground coriander
½ tbsp ground cumin
1 tsp paprika
½ tsp ground cinnamon
1/2 tsp salt
½ tsp black pepper
2 medium sweet potatoes - (around 450g) peeled and chopped into 2cm chunks
1 tin (14oz/400g) chickpeas, drained
2 tins (14oz/400g) chopped tomatoes
2 tbsp tomato puree/paste
1 tin (14oz/400g) full fat coconut milk
2 packed cups (60g) baby spinach
To Serve:
Boiled rice
Fresh coriander
Red onion slices
Chilli flakes
#vegetarian #meatfree #cookingshow
The Tastiest Curry Chickpea|Plant Based|Jamaican Style|THE RAINA’S KITCHEN
In this video, I have shared how to make chickpeas Curry
Ingredients List
3-Cups Cooked Chick Peas( Garbanzo Beans) or 2 Cans
1-Tablespoon Curry
1-Tablespoon All Purpose Seasoning
Pinch of Salt & Pepper To Taste
2-Garlic Cloves (Minced)
½-Teaspoon Ginger (grated)
2-Stalks of Scallion (Chopped)
1-Small onion (Diced)
¼-Tri-Color Sweet Bell Peppers (Red, Green, Yellow) (Julienne)
1- Diced Tomatoes
3-Sprigs of Thyme
4-Allspice Berries (Crushed)
1-Tablespoon Green Seasoning
½-Scotch Bonnet Pepper
1/2-Cup Pumpkin (Cubed)
1/2-Cup White Sweet Potato (Cubed)
1-Cup Coconut Milk
2-Tablespoon of Oil
Full Recipe In My E-Book
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Curry Chickpeas (channa) With Potato (aloo) | CaribbeanPot.com
Get my cookbook @ #vegan #vegetarian #curry Learn how to make Classic Curry Channa And Aloo (chickpeas with potato) using dried chickpeas, with simple step by step instructions from Chris De La Rosa of CaribbeanPot.com This classic vegan curry is packed with rich Caribbean flavors.
You'll Need...
2 cups dried chickpeas (soak in 4 cups water)
6 medium potatoes
12-16 cups water (adjust)
1 heaping tablespoon Caribbean Green Seasoning
2 tablespoon Curry powder
1 tablespoon Anchar Masala
1 medium onion
6-8 cloves garlic
5 bird's eye pepper
2 tablespoon olive oil
2 tablespoon chopped parsley
More vegan, gluten free and vegetarian Caribbean recipes can be found at
CURRY COCONUT CHICKPEAS | PLANTBASED | JERENE'S EATS
#CurryChickpeas #Plantbased #VegetarianCurry #JerenesEats
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Satisfying dish that will fit into anyone's diet whether vegan or not. Very simple ingredients and easy method of preparation.
Ingredients:
1 tbsp oil
1 tbsp Jamaican yellow curry (I used Betapac brand)
2 1/2 cups precooked chickpeas (I used canned)
1 tsp cumin
1 tsp garlic powder
1 tsp coriander powder
Seasoned salt or all purpose seasoning to taste
3 garlic cloves, minced
2 tsps minced ginger
1 small white onion, diced
2 - 3 stalks scallion in total
1 small red bell pepper, diced
Ground pepper as desired
About 2 1/2 cups coconut milk
water or broth as needed if you don't have enough coconut milk
Fresh thyme sprigs
Whole scotchbonnet
3/4 cup diced carrot
1/2 cup diced green beans
Frozen corn and green beans (added last minute off camera????)