Description
A creamy, spicy, and easy weeknight dinner that comes together in under 20 minutes of active time. This vegan sheet pan meal features roasted chickpeas and vegetables tossed in a rich coconut curry sauce.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained, rinsed, and patted dry
- 1 large red bell pepper, chopped into 1-inch chunks
- 1 medium red onion, chopped into 1-inch chunks
- 2 tablespoons extra virgin olive oil
- 2–3 tablespoons red curry paste (divided)
- Salt and black pepper to taste
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 tablespoon fresh lime juice
- 1 teaspoon maple syrup or sugar
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 cups spinach or kale (optional)
Instructions
- Preheat oven to 400°F (200°C). Drain, rinse, and thoroughly pat dry the chickpeas with paper towels.
- Chop the red bell pepper and red onion into uniform 1-inch chunks.
- On a lined sheet pan, combine chickpeas, peppers, and onions. Drizzle with olive oil and add 1 tablespoon of curry paste, salt, and pepper. Toss to coat evenly.
- Spread ingredients in a single layer, ensuring space between them to prevent steaming.
- Roast in the oven for 20 minutes, stirring halfway through at the 10-minute mark, until edges are caramelized and chickpeas are crispy.
- While veggies roast, heat a medium saucepan over medium heat. Add remaining curry paste, garlic, and ginger; sauté for 1 minute until fragrant.
- Pour in coconut milk, vegetable broth, soy sauce, and maple syrup. Whisk until smooth and simmer for 3-4 minutes until slightly thickened.
- Remove roasted veggies from the oven. Pour the coconut sauce over the veggies and toss gently to coat.
- Stir in lime juice. Taste and adjust seasoning with salt or lime if needed.
- If using, stir in spinach or kale and let wilt from residual heat.
- Serve immediately over jasmine rice, quinoa, or cauliflower rice. Garnish with fresh cilantro and lime wedges.
Notes
[‘Patting chickpeas dry is crucial for crispiness; wet chickpeas will steam instead of roast.’, ‘Use full-fat canned coconut milk for a rich sauce; carton coconut milk will result in a watery texture.’, ‘Add lime juice at the end to preserve its brightness.’, ‘This dish tastes even better the next day as flavors meld.’, ‘Can be frozen for up to 3 months.’]
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 8
- Sodium: 650
- Fat: 24
- Saturated Fat: 18
- Carbohydrates: 45
- Fiber: 10
- Protein: 12
Keywords: vegan, chickpea curry, sheet pan dinner, coconut milk, quick dinner, plant-based, gluten-free option, meal prep