Curry Roasted Veggies, Chickpea Quinoa + Curry Sauce

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Plant-Based Protein

Curry Roasted Veg!

I love a sheet pan of roasted vegetables. It’s so versatile. You can use whatever veggies are in the fridge. My family fights over the crispiest bits of veg… that caramelization that happens brings out the natural sweetness of so many veggies. This recipe also pairs chickpeas and quinoa in a pressure cooker / Instant Pot for 1-2-punch of filling nutrition and plant-based protein. I’ve been cooking my quinoa in vegetable broth exclusively for years now, because of the extra flavor. My 9-year-old ate this quinoa straight out of the Instant Pot while I was filming, if that’s any kind of endorsement!

I roasted carrots, zucchini, red onion and baby tomatoes… although just about any veg in your fridge will do! I’ve made this with cauliflower florets, asparagus, and bell peppers… just as delish!

I roasted carrots, zucchini, red onion and baby tomatoes… although just about any veg in your fridge will do! I’ve made this with cauliflower florets, asparagus, and bell peppers… just as delish!

I’m currently obsessed with mixing seasonings, spices and herbs into sour cream (or vegan sour cream) for a super easy - but extra “foodie” - touch to dinner. This creamy curry sauce is spoon-licking good. You’ll almost certainly be dunking the roast carrots in it, before it ever makes it to the dinner table!

Ingredients

Roast Veggies

  • 5 small rainbow carrots, cut in fourths lengthwise

  • 2 zucchini, sliced

  • 1/2 red onion, sliced

  • 1 cup baby tomatoes

  • olive oil, sea salt and curry powder, to taste

Chickpeas, quinoa & vegetable broth… flavorful, gluten free / low carb base for so many meal ideas!

Chickpeas, quinoa & vegetable broth… flavorful, gluten free / low carb base for so many meal ideas!

Chickpea Quinoa

  • 1 cup quinoa, rinsed well in a strainer

  • 1 can chickpeas, drained & rinsed

  • 1 3/4 cup vegetable broth

  • 1/4 tsp sea salt

Curry Sauce

  • 1 cup low-fat sour cream (dairy for vegetarian, non-dairy for vegan)

  • 1 tsp curry powder

  • 1/4 tsp sea salt

Yeah, I should have made more carrots… they were SO sweet and crispy!

Yeah, I should have made more carrots… they were SO sweet and crispy!

Preparation

  1. Preheat oven to 425 F.

  2. Arrange all veggies on a baking sheet.

  3. Drizzle a little olive oil. Season with sea salt and curry powder, to taste.

  4. Roast for 30 minutes. After 15 minutes, toss / flip veggies.

  5. While the veggies roast, combine chickpea quinoa ingredients in the Instant Pot.

  6. Seal, set IP to manual for 2 minutes.

  7. After the IP has come to pressure, and 2 minutes have passed, allow IP to natural release for 10 minutes.

  8. Release steam safely. Fluff quinoa.

  9. Stir curry sauce ingredients together in a small bowl.

  10. To serve, scoop quinoa onto a plate or bowl. Top with roast veggies. Drizzle curry sauce over.

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