Indian-Style Curry Roasted Vegetable Rice Bowl with Chickpeas: Easy Recipe

Curry originated in the Indian subcontinent and has evolved into a rich blend of spices, diverse ingredients, and cooking methods. Across various regions, unique variations such as yellow, red, and green curry have permeated cuisines, expanding beyond Asian, Thai, and Caribbean cultures. There is such versatility in curry powder; it is such a dynamic ingredient, and the level of flavor it lends to any dish, especially in this Roasted Vegetable Rice Curry Indian Recipe.

Curried rice and roasted vegetables in a serving dish

When people envision Indian cuisine, they often visualize iconic dishes such as tofu tikka masala, biryani, and naan. A rich tapestry of aromatic and flavorful spices characterizes the art of Indian cooking. Its foundation often includes a fragrant curry base and emphasizes minimal yet essential, simple ingredients such as chopped vegetables and an array of spices.

Are you craving a flavorful and nutritious meal that’s easy to make? Look no further! This Indian-style curry roasted vegetable rice recipe is a game-changer. With tender roasted vegetables and just the blend of spices, it’s a match made in heaven. This amazing recipe is perfect for plant-based diets and a great addition to your list of vegetable bowl recipes.

Curried Rice and Roasted Vegetable served in a pot

Indian-Style Curry Roasted Vegetable Rice Bowl with Chickpeas: Easy Recipe

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Discover the flavor of India with this easy and delicious curry roasted vegetable rice bowl recipe. With tender roasted vegetables, this dish is a perfect blend of comfort food and international flair.

Servings:

Prep Time: 10

Cook Time: 1 30

Total Time: 1 40

Ingredients

1 cup white basmati rice
1 eggplant, (sliced into 1-inch cubes)
2 whole carrots, (peeled and diced into small pieces)
2 cups chickpeas, (cooked or canned/drained)
1 ½ teaspoons salt, (divided)
2 ½ teaspoons curry powder
1 teaspoon cumin powder
⅛ teaspoon black pepper
⅛ teaspoon cayenne pepper
½ cup cilantro, (chopped)
¼ cup pine nuts, dry roasted (optional)
6 tablespoons olive oil, (divided)

Instructions

Cook the Rice

In a medium mixing bowl, soak rice in cold water for 30 minutes.
After 30 minutes, drain the rice in a colander.
Bring 1 ½ cups water to a boil in a medium pot (at least 5-quart pot).
Add rice and 1 teaspoon salt and stir, bringing water back to boil.
Let the rice simmer uncovered on medium heat (about 6-8 minutes, until the liquid is absorbed).
Pour rice into the colander again and rinse with lukewarm water to remove excess starch, making rice extra-fluffy.

Roast the Vegetables

Place the rack in the middle of the oven and preheat to 425 degrees F.
Line a sheet pan with parchment paper.
Spread diced eggplant and carrots on the lined baking sheet in a single layer.
Drizzle 2 tablespoons of olive oil and sprinkle with ½ teaspoon salt over vegetables. Mix well using your hands.
Roast vegetables for 10 minutes.
Stir vegetables with a wooden spoon, then roast until tender and some pieces caramelize (about 15-20 minutes).
Remove from the oven and allow to cool.

Putting it all together: The Rice and Vegetables

To the rice, add turmeric, cumin powder, black pepper, cayenne pepper, fresh chopped cilantro, chickpeas, roasted diced vegetables, and roasted pine nuts (if using). Stir well and set aside.
In a medium pot over medium-high heat, add ¼ cup olive oil.
As you scoop the rice with vegetables out of the colander and into the pot, listen to the satisfying sizzle as the rice meets the hot oil. The rice should sizzle as you place the bottom layer of the rice. Add all the rice and vegetables to the pot in an even layer. If you are doubling this recipe, use a large pot so as not to overcrowd the ingredients.
Now, here's a crucial step. Place a thin kitchen towel over the top of the pot, ensuring it's not too close to the heat source. Doing so will help the rice cook evenly and retain its moisture.
Place the lid tightly over the top of the towel, reduce the heat to low, and cook for 30 minutes longer.
Fluff the rice with a fork and serve immediately. A dollop of yogurt and mango chutney on the side are great accompaniments!

Pro Tips & Meal Prep Ideas

Use a variety of colorful vegetables for a visually appealing dish. Roasted veggies that will taste amazing may include red bell peppers, green beans, Brussels sprouts, a head of cauliflower, and butternut squash, to name a few.
You can adjust the level of spiciness to your liking by adding more or less cayenne pepper. A pinch of garam masala or red pepper flakes would also be great if you love some extra heat
Tofu can be a great protein addition to this already robust dish.
If you have leftover rice, store it in an airtight container in the refrigerator for up to 3 days.
Freeze individual portions for up to 2 months.
Reheat in the microwave or oven until warm and toasty
This delicious family favorite can be served in individual small bowls as the main or side dish and is perfect for a crowd
This Mint Cilantro Chutney is a game-changer if you are feeling adventurous and want a refreshing side to the dish.

What are some of your favorite rice dishes? Leave a comment below and follow us @veggiecurean for more delicious recipes!

BON APPÉTIT!

How to make Indian-Style Curry Roasted Vegetable Rice Bowls with Chickpeas: Easy Recipe

In under 30 minutes, you will have a hot meal on the table, perfect for meal prep, dinner, or cooking for a crowd! This curried rice with the roasted vegetable recipe will be in regular rotation in no time.

Wash and prepare vegetables for roasting.
Prepare the rice by cooking it in cold water for 30 minutes in a medium mixing bowl. Then, drain the rice in a colander and set it aside. In the meantime, bring 1 ½ cups of water to a boil in a medium pot. Make sure to use at least a 5-quart pot to avoid overcrowding the rice as it cooks. Add the rice and 1 teaspoon of salt, then stir and bring the water back to a boil. Let the rice simmer uncovered on medium heat for about 6-8 minutes or until the liquid is absorbed. Finally, pour the rice into the colander again and rinse it with lukewarm water to remove excess starch, making it extra fluffy.
To roast the curry vegetables, place the oven rack in the middle and preheat it to 425 degrees Fahrenheit. Line a baking sheet with parchment paper, then spread diced eggplant and carrot. After that, drizzle 2 tablespoons of olive oil and sprinkle ½ teaspoon of salt over the vegetables. Mix everything well using your hands. Roast the vegetables for 10 minutes, then stir them with a wooden spoon. Continue roasting until the vegetables are tender and some pieces caramelize, which should take 15-20 minutes. Finally, remove the vegetables from the oven and allow them to cool.
Now, it’s time to add your personal touch to the dish. Season the rice and add turmeric, cumin powder, black pepper, cayenne pepper, fresh chopped cilantro, chickpeas, roasted diced vegetables, and roasted pine nuts (if using). Stir well and set aside. In a medium saucepan over medium heat, add ¼ cup olive oil. As you scoop the rice with vegetables out of the colander and into the pot, listen to the satisfying sizzle as the rice meets the hot oil. The rice should sizzle as you place the bottom layer of rice. Add all the rice and vegetables to the pot in an even layer. Now, here’s a crucial step. Place a thin kitchen towel over the top of the pot, ensuring it’s not too close to the heat source. Helping the rice cook evenly and retain its moisture. Place the lid tightly over the top of the towel, reduce the heat to low, and cook for 30 minutes longer.
It’s time to eat! As you fluff the rice with a fork, you can’t help but feel a sense of accomplishment. Serve immediately and enjoy the delicious flavors you’ve created. Finish with a squeeze of lime or lemon juice, and add a pinch of salt if needed. Greek yogurt and mango chutney on the side are great accompaniments!

Variations and Substitutions

The best part of this vegetable curry recipe is the flexibility to add or substitute roasted vegetables. Other vegetables that will work well in this dish are green peas, potatoes, and sweet potatoes.
Adjust the spice level by adding more or less cayenne pepper.
Jasmine rice, white rice, brown rice, coconut rice, or cauliflower rice are great substitutions here.
This Mint Cilantro Chutney is a game-changer if you are feeling adventurous and want a refreshing side to this dish.

Ingredients for Indian-Style Curry Roasted Vegetable Rice Bowl

Basmati rice lends a delightful aroma and light, fluffy texture, serving as a perfect base.
Eggplant is carefully chosen to add a robust and substantial meaty characteristic to the dish, enhancing the overall mouthfeel.
Carrots provide a subtle hint of natural sweetness, balancing the flavors beautifully.
Chickpeas provide an excellent source of protein.
Curry adds warmth and depth of flavor.
Cumin is thoughtfully added to complement the intricate spice profile, elevating the dish to a new level of complexity.
Cilantro has been included to contribute a fresh and herby note, enhancing the overall aroma and providing a lovely finishing touch.
Pine nuts bring a satisfying and textural contrast.
Olive oil has been incorporated to bind all the harmonious flavors, permeating the dish with a luxurious richness.

Nutritional Information

There are many health benefits to this Indian-style Curry Roasted Vegetable Rice Dish if prepared as directed. Here are a few you can gain by using the ingredients in this dish:

Basmati rice is a good energy source and is low in fat and cholesterol. It also contains essential fiber, iron, and B vitamins.
Eggplant – It is rich in antioxidants, fiber, and vitamins. It also contains nasunin, a phytonutrient with potential health benefits, such as protecting brain cells and supporting overall brain health.
Carrots- Their vibrant orange hue is a treasure trove of beta-carotene, which the body converts into vitamin A. They also boast a good dose of fiber, potassium, and antioxidants, making them a must-have for eye health and radiant skin.
Chickpeas- Are a great protein, fiber, and complex carbohydrate source. They also contain vitamins and minerals such as folate, iron, and phosphorus, essential for overall health and well-being.
Curry – Typically contains a mix of spices such as turmeric, coriander, and cumin, known for their anti-inflammatory and antioxidant properties. Consuming curry may help support digestion and reduce inflammation in the body.
Cumin- Contains antioxidants and may have anti-inflammatory properties. It is often used to aid digestion and may help improve blood sugar control.
Cilantro – It is rich in vitamins, minerals, and antioxidants. It may have antimicrobial properties and may help support heart health and promote detoxification in the body.
Pine nuts – Are rich in healthy fats, vitamins (E, K), and minerals (like magnesium) that support heart health and overall well-being.
Olive oil – It is high in monounsaturated fats and antioxidants, making it heart-healthy and potentially reducing the risk of chronic diseases like heart disease.
It’s healthy
It’s dairy-free
It’s gluten-free