Coconut Curry Chickpea Bowls with Roasted Vegetables

Okay, let's get cooking! I'm so excited to share this recipe with you because, honestly, it's a game-changer in the world of gluten-free deliciousness. We're not talking about another crumbly, dry concoction here. Nope, we're diving into something vibrant, flavorful, and surprisingly easy: Coconut Curry Chickpea Bowls with Roasted Vegetables.

Now, I know what you might be thinking: "Another curry recipe?" But trust me, this isn't just any curry. This is the kind of dish that makes you feel good from the inside out, packed with textures and tastes that sing on your palate. I first stumbled across a version of this years ago during a backpacking trip through Southeast Asia, and I've been tweaking and perfecting it ever since. It's my go-to for a quick weeknight meal, or when I need a burst of sunshine on a gloomy day. Plus, it's naturally gluten-free, making it a winner for anyone avoiding wheat! I truly believe you're going to love it!

Ingredients

For the Roasted Vegetables:

• 1 medium head of broccoli, cut into florets
• 1 large red bell pepper, seeded and chopped
• 1 medium red onion, quartered
• 2 medium carrots, peeled and chopped into 1/2 inch rounds
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Coconut Curry:

• 1 tablespoon olive oil or coconut oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 inch ginger, peeled and grated or minced
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 1 (13.5 ounce) can full-fat coconut milk
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/2 cup vegetable broth
• 1 tablespoon lime juice
• 1 tablespoon soy sauce or tamari (for gluten-free)
• Salt and pepper to taste

For Serving:

• Cooked rice or quinoa (for gluten-free)
• Fresh cilantro, chopped
• Lime wedges (optional)

Instructions

1. Prep Those Veggies: Preheat your oven to 400°F (200°C). In a large bowl, toss the broccoli, red bell pepper, red onion, and carrots with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a large baking sheet. If the veggies are getting crowded, use 2 baking sheets, so the veggies can roast properly and not steam from being overlapped.
2. Roast to Perfection: Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the vegetables are tender and lightly browned. Give them a toss about halfway through for even cooking. Using a large, sturdy baking sheet makes the process so much easier!
3. Sauté the Aromatics: While the vegetables are roasting, heat 1 tablespoon of olive oil or coconut oil in a large skillet or Dutch oven over medium heat. This cast-iron skillet is fantastic for even cooking. Add the diced yellow onion and cook until softened (about 5 minutes).
4. Build Your Flavor: Stir in the minced garlic and ginger and cook for about a minute, until fragrant. Then add the ground cumin, turmeric powder, and red pepper flakes (if using). Cook for another 30 seconds, stirring constantly, until the spices are fragrant. It's important to not rush this step, it will help release the full flavour of the spices.
5. Simmer the Goodness: Pour in the coconut milk, vegetable broth, and bring to a gentle simmer. Add the rinsed chickpeas, followed by the lime juice and soy sauce/tamari and stir. Reduce the heat to low and let the curry simmer for about 10 minutes so the flavours meld together beautifully. Stir occasionally. This allows the sauce to reduce slightly and deepen in flavour.
6. Taste and Adjust: Once the curry has simmered, taste it and add salt and pepper as needed to your liking. You can also adjust the lime juice for more tang and red pepper flakes for more heat.
7. Combine and Serve: Take your roasted vegetables out of the oven and have a quick look. They should be slightly browned and soft to touch. Add the roasted vegetables to the skillet with the coconut curry and stir everything together gently to combine. Serve your delicious chickpea curry over cooked rice or quinoa. Garnish with fresh cilantro and lime wedges (if desired).

This Coconut Curry Chickpea Bowl is not just a meal; it's an experience. It's a reminder that gluten-free cooking is far from restrictive – it's an adventure filled with vibrant flavors and endless possibilities. I hope you love making this as much as I do! Happy cooking!