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    Curried Chickpea & Roasted Veggie Bowls

    • 1 large head of broccoli, chopped
    • 1 red pepper, sliced
    • 3 small carrots, chopped into small pieces
    • 1 cup rice
    • 4 tablespoons olive oil
    • 1 can chickpeas, drained
    • 1 teaspoon Morton & Bassett Madras Curry
    • 1 can, full fat coconut milk
    • 2 tablespoons cilantro, chopped
    • Salt and pepper

    Preheat the oven to 375F.

    Toss chopped veggies with 3 tablespoons olive oil, salt and pepper, place on large baking sheet, and roast for 15-20 minutes until tender, stirring halfway through. 

    Meanwhile, cook rice according to package directions.

    Heat remaining olive oil in a large saucepan, add chickpeas, curry powder, and season with salt and pepper. Saute for 3 minutes until crispy. Add coconut milk and continue to simmer for 6-8 minutes until the sauce has thickened. Remove from heat.

    Assemble bowls with rice, roasted veggies, chickpeas and sauce, and cilantro.