Sheet Pan Chickpea and Vegetable Curry Bake
This easy Indian vegetable dish is ready in about 35 minutes and makes 4 servings. The main ingredients are canned chickpeas, cauliflower and sweet potato. The cooking is mostly roasting and baking. It is vegan, gluten-free and dairy-free. It is on the lighter side, at about 340 calories and 14 g of protein per serving.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
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Ingredients
For 4 servings
- 400 gcanned chickpeas
- 1 headcauliflower
- 1sweet potato
- 1red onion
- 2 tbspcoconut oil
- 2 tbspcurry powder
- 1 tspturmeric
- 1 tspsalt
Instructions
- Preheat oven to 220C (425F). Cut the cauliflower into florets. Peel and dice the sweet potato into 2cm cubes. Cut the red onion into wedges. Drain and rinse the chickpeas.
- Melt the coconut oil and mix with curry powder, turmeric, and salt in a large bowl. Toss all the vegetables and chickpeas in the spiced oil until evenly coated.
- Spread everything in a single layer on a large sheet pan. Roast for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and the cauliflower edges are golden brown.
- Remove from oven and let cool for 2 minutes. Serve the curry bake hot from the sheet pan.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 14 g
- Fat
- 12 g
- Carbs
- 46 g
Approximate values for one serving.
About this recipe
- Cuisine: Indian
- Dish type: Vegetable
- Diet: vegan, gluten-free, dairy-free
- In cookbook: One-Pan Wonders
