Coconut Curry Chickpea Sheet Pan Dinner

• 1 1/2 cups diced sweet potatoes
• 1 1/2 cups diced carrots
• 1 cup diced red bell pepper
• 1 15-ounce can chickpeas, drained and rinsed
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 13.5-ounce can coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss sweet potatoes, carrots, red bell pepper, and onion with olive oil, salt, and pepper on a large sheet pan.
3. 3 Roast for 20 minutes.
4. 4 In a small bowl, mix garlic, curry powder, and cumin with a bit of coconut milk to form a paste.
5. 5 Remove pan from oven and stir in chickpeas and the curry paste mixture.
6. 6 Pour coconut milk over the veggies and chickpeas, then sprinkle with coriander.
7. 7 Return to oven and roast for another 10 minutes.
8. 8 Garnish with fresh cilantro before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add spinach or kale during the last 5 minutes of roasting for a greener kick.

Substitutions

• Substitute coconut milk with almond milk for a lighter option.
• Use canned diced tomatoes for a tangier curry sauce.

Pairings

• Basmati rice
• Warm naan bread

Nutrition

Tips

• For extra heat, add a dash of cayenne pepper to the curry paste.
• If you prefer more sauce, add an extra 1/4 cup of coconut milk.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Serve with steamed basmati rice or warm naan bread.

FAQ