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Curried Roasted Chickpea & Chicken Bowls

with Carrots, Spiced Basmati & Cilantro Chutney

Curried Roasted Chickpea & Chicken Bowls

Warm spiced chicken and crispy roasted chickpeas come together with tender carrots, fragrant basmati, and bright cilantro chutney for a flavorful, satisfying bowl.

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Ingredients

For 2 servings

  • ½ cup Basmati Rice
  • 12 ounce Carrots
  • 10 ounce Chicken Cutlets
  • 1 unit Chickpeas
  • ¼ ounce Cilantro
  • 1 tablespoon Curry Powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon Garlic Powder
  • 1 thumb Ginger
  • 4 ounce Peas
  • 1 unit Red Onion
  • 1 unit Red Pepper Jam
  • 4 tablespoon Vegan Mayonnaise
  • 2 unit Veggie Stock Concentrate
  • 5 teaspoon White Wine Vinegar

Additional Ingredients

  • 4 teaspoon Cooking Oil
  • 4 teaspoon Olive Oil
  • Pepper
  • Salt
  • ½ teaspoon Sugar
Curried Roasted Chickpea & Chicken Bowls
Indian
PDF
DifficultyMedium
Prep Time15m
Total Time40m
Calories1180
Protein51g
Carbs130g
Fat50g
Tags:
Protein SmartFiber SmartMass Gain FriendlyNew

Swaps and substitutions

For a vegetarian version, skip the chicken and add extra chickpeas or peas for more heft. If you avoid dairy-free mayo or vinegar-based chutney, use plain yogurt or a simple herb sauce with cilantro and a little lemon instead.

What to serve with it

Serve with warm naan or roti and a crisp cucumber salad to balance the curry spices. A cooling yogurt raita or plain chutney on the side also works well with the rice and chickpeas.

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