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🍽️ Roasted Vegetable Curry with Chickpeas

303 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 2 cm ginger
• 2 onions
• 600 g pumpkin flesh (e.g. butternut)
• 200 g baby zucchini
• 3 tbsp curry powder
• 4 tbsp vegetable oil
• 2 tbsp lemon juice
• salt
• pepper (from the mill)
• 400 g chickpeas
• 150 g soy yogurt
• 2 stalks cilantro (for garnish)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius. Set the heating mode to top and bottom heat.
2. 2. Peel the garlic cloves, the ginger, and the onions.
3. 3. Cut the onions into thin strips.
4. 4. Finely chop the garlic and the ginger.
5. 5. Cut the pumpkin flesh into small cubes.
6. 6. Wash the zucchini thoroughly.
7. 7. Remove the hard ends of the zucchini.
8. 8. Cut the zucchini into bite-sized pieces.
9. 9. Place all prepared vegetables and ingredients onto a baking sheet.
10. 10. Whisk the curry powder, oil, lemon juice, salt, and pepper together in a small bowl.
11. 11. Pour the spice mixture evenly over the vegetables on the baking sheet.
12. 12. Toss the vegetables to ensure they are completely coated with the sauce.
13. 13. Place the baking sheet in the oven and roast the vegetables for about 35 minutes.
14. 14. Get the can of chickpeas ready.
15. 15. Drain the chickpeas into a colander.
16. 16. Rinse the chickpeas briefly with cold water.
17. 17. Let the chickpeas drain well.
18. 18. Take the baking sheet out of the oven.
19. 19. Sprinkle the drained chickpeas over the hot vegetables.
20. 20. Return the baking sheet to the oven.
21. 21. Bake the dish for another 10 minutes until everything is cooked through.
22. 22. Remove the baking sheet from the oven shortly before serving.
23. 23. Stir the yogurt into the hot curry.
24. 24. Season the dish to taste with salt and pepper.
25. 25. Pick fresh coriander leaves off the stems.
26. 26. Sprinkle the finished curry with the coriander greens.

Nutrition per serving

• kcal: 303
• Protein: 12 g · Fett/Fat: 14 g · Carbs: 31 g