GOLDEN CURRY CHICKPEA ROAST
This Golden Curry Chickpea Roast offers a quick and nourishing way to enjoy bold spices and wholesome vegetables with minimal effort. Roasting chickpeas and cauliflower together brings out a delicious and caramelised flavour, while curry powder and turmeric lend vibrant colour and warmth. This recipe is both satisfying and packed with fibre and plant-based protein. Ideal for busy days when you want something nutritious but effortless, this traybake is a one-pan wonder with delightful crunch and aromatic depth in every bite.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Indian
PREPARATION/TECHNIQUES
Roast, One-Pot Wonders
OCCASION/HOLIDAY
Fall, Winter
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat/Gluten-Free, Healthy, High Fibre, Quick & Easy, Low Fat
DISH TYPE
Casserole / Gratin
INGREDIENTS
There are the following ingredients for Golden Curry Chickpea Roast:
- ½ cup cauliflower florets
- ½ cup canned chickpeas, drained and rinsed
- 1 teaspoon olive oil
- ½ teaspoon curry powder
- ¼ teaspoon turmeric
- A pinch of Salt
FULL NUTRITIONAL INFORMATION
- Calories: 116.5 kilocalories
- Fat: 5.6 grams
- Saturated Fat: 0.7 grams
- Carbohydrate: 14.8 grams
- Sugar: 3.5 grams
- Sodium: 154 milligrams
- Fiber: 3.1 grams
- Protein: 2.8 grams
- Calcium: 22.1 milligrams
- Iron: 1.2 milligrams
- Potassium: 245.7 milligrams
PREPARATION
These steps are followed for the preparation of Golden Curry Chickpea Roast:
- Preheat The Oven: Set your oven to 200°C (fan 180°C) and line a baking tray with parchment paper for easy clean-up.
- Prepare The Ingredients: Rinse the chickpeas thoroughly and pat them dry with a kitchen towel. Break the cauliflower into bite-sized florets for even roasting.
- Season The Veggies: In a large bowl, combine the chickpeas and cauliflower with olive oil, curry powder, turmeric and a pinch of salt. Toss until evenly coated.
- Arrange On Tray: Spread the mixture in a single layer on the prepared baking tray, ensuring space between pieces for even crisping.
- Roast Until Golden: Place in the preheated oven and roast for 25 to 30 minutes, turning once halfway through, until the cauliflower is golden and the chickpeas are crispy.
- Serve And Enjoy: Plate warm as a main dish or serve over couscous, quinoa or fresh greens for a heartier meal.
PREP TIME
5 minutes
COOKING TIME
30 minutes
TIPS
- Dry The Chickpeas: Patting the chickpeas dry before roasting helps achieve a crispier texture.
- Avoid Overcrowding: Space everything out on the tray to ensure roasting rather than steaming.
- Use Foil Or Baking Paper: Makes clean-up quick and helps prevent sticking.
- Batch Roasting: Double the recipe and store leftovers for lunch or meal preparation.
VARIATIONS
- Add Sweet Potato: Cubed sweet potato brings a hint of sweetness and additional fibre.
- Include Spinach: Toss in a handful of fresh spinach in the last 5 minutes for a burst of green.
- Spicy Version: Add a pinch of cayenne or chopped chilli if you enjoy heat.
- Lemon Drizzle: Finish with a squeeze of lemon or sprinkle of lemon zest for brightness.
- Protein Boost: Top with a dollop of coconut yoghurt or serve alongside lentils or tofu.
PREPPING AND STORAGE
- Fridge: Store any leftovers in an airtight container for up to 3 days. Reheat in the oven at 180°C to restore crispiness.
- Freezer: While chickpeas freeze well, cauliflower can become a bit soft. If freezing, let the traybake cool completely and store for up to 2 months. Reheat from frozen at 190°C until hot through.
- Make-Ahead: You can prep and season the mixture ahead of time and keep it in the fridge overnight. Just bake when ready.