Oven-Roasted Coconut Red Curry Chickpeas and Veggies
Featuring tender roasted veggies and chickpeas, this is one of our most frequent winter dinner recipes, and it’s highly adaptive to the produce that you have on hand or you prefer.
1 lb. brussels sprouts, cut into halves or quartered if large 3 carrots, peeled and sliced 1 cauliflower, cut into florets 15.5-ounce chickpeas, drained and rinsed 1 tablespoon garlic, minced 14-ounces lite or regular coconut milk 1 tablespoon vegan red curry paste 1 tablespoon tamari or soy sauce 1 tablespoon lime juice 2 teaspoons curry powder Salt and pepper to taste 1 cup frozen peas Prepared rice, noodles or other grains for serving.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
In a large bowl, mix together the brussels sprouts, carrots, cauliflower and chickpeas. In a blender, blend the coconut milk, red curry paste, tamari, curry powder and lime juice until smooth. Pour over the veggies, mix, and spread flat on the lined baking pan.
Bake for 20 minutes. Carefully mix with the spatula (be careful because there will still be a lot of liquid), add the peas and bake for ten more minutes. Add salt and pepper to taste. Serve over rice, noodles or your favorite grains.
Vegan, Vegetables, Brussels Sprouts, Cauliflower, Carrots, Chickpeas, Curry, Roasted, Main Course, Side Dish, Dinner
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