Curry-Spiced Chickpea & Barramundi Bowls
with Roasted Veggies, Cucumber Raita & Garlic Basmati Rice
Curry-Spiced Chickpea & Barramundi Bowls
Fragrant curry-spiced barramundi and chickpeas are served with roasted vegetables, garlicky basmati rice, and cool cucumber raita for a bright, balanced bowl.
Ingredients
For 2 servings
- 10 ounce Barramundi
- ½ cup Basmati Rice
- 6 ounce Carrots
- 13.4 ounce Chickpeas
- 1 unit Chili Pepper
- ¼ ounce Cilantro
- 1 tablespoon Curry Powder
- 1 clove Garlic
- 4 ounce Grape Tomatoes
- 1 unit Lemon
- 1 unit Persian Cucumber
- 1 unit Red Onion
- 2 tablespoon Sour Cream
- 1 unit Veggie Stock Concentrate
- 4 tablespoon Yogurt
Additional Ingredients
- 1 tablespoon Cooking Oil
- Pepper
- Salt
Indian
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories830
Protein46g
Carbs106g
Fat25g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🐟Fish🥛MilkSwaps and substitutions
For a dairy-free version, swap the yogurt and sour cream in the raita for a plain unsweetened plant-based alternative. To avoid fish, replace the barramundi with extra chickpeas or another mild white bean; if needed, use vegetable stock instead of any fish-based broth.
What to serve with it
Serve with warm naan or roti to soak up the spiced rice and creamy raita, and add a simple green salad if you want something crisp on the side. A chilled citrus drink or light lager also suits the curry notes without overpowering the fish.
