Curry-Spiced Chickpea Bowls
with Roasted Veggies, Cucumber Raita & Garlic Basmati Rice
Curry-Spiced Chickpea Bowls
Warm curry-spiced chickpeas pair with roasted vegetables, cooling cucumber raita, and fluffy garlic basmati rice for a vibrant, satisfying bowl packed with flavor.
Ingredients
For 2 servings
- ½ cup Basmati Rice
- 6 ounce Carrots
- 1 unit Chickpeas
- 1 unit Chili Pepper
- ¼ ounce Cilantro
- 1 tablespoon Curry Powder
- 1 clove Garlic
- 4 ounce Grape Tomatoes
- 1 unit Lemon
- 1.5 tablespoon Sour Cream
- 1 unit Super Select Cucumber
- 1 unit Veggie Stock Concentrate
- 1 unit Yellow Onion
- 4 tablespoon Yogurt
Additional Ingredients
- 1 tablespoon Cooking Oil
- Pepper
- Salt
PDF
DifficultyHard
Prep Time10m
Total Time35m
Calories640
Protein19g
Carbs106g
Fat16g
Tags:
VeggieCalorie SmartFiber Smart
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, replace the yogurt and sour cream with a plain unsweetened plant-based yogurt or coconut yogurt to keep the raita-style element. If you want a lower-carb base, swap the rice for cauliflower rice and keep the vegetables and chickpeas as the main bowl components.
What to serve with it
Serve with warm naan or flatbread to scoop up the chickpeas and rice, plus an extra lemon wedge or simple green salad for a fresh, bright finish. A cool mint tea or lightly spiced yogurt drink also suits the curry notes well.
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