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’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!
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
1 cup quinoa, rinsed well in a strainer
1 can chickpeas, drained & rinsed
1 3/4 cup vegetable broth
1/4 tsp sea salt
1 cup low-fat sour cream (dairy for vegetarian, non-dairy for vegan)
1 tsp curry powder
1/4 tsp sea salt
Preheat oven to 425 F.
Arrange all veggies on a baking sheet.
Drizzle a little olive oil. Season with sea salt and curry powder, to taste.
Roast for 30 minutes. After 15 minutes, toss / flip veggies.
While the veggies roast, combine chickpea quinoa ingredients in the Instant Pot.
Seal, set IP to manual for 2 minutes.
After the IP has come to pressure, and 2 minutes have passed, allow IP to natural release for 10 minutes.
Release steam safely. Fluff quinoa.
Stir curry sauce ingredients together in a small bowl.
To serve, scoop quinoa onto a plate or bowl. Top with roast veggies. Drizzle curry sauce over.