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