Vegan Curried Roasted Chickpea Bowls
with Carrots, Spiced Basmati & Cilantro Chutney
Loaded bowls have become a staple of our lunch and dinner menus. Why? The customizable combination of carbs, protein, veggies, and a drizzle of a delicious sauce (or two) simply cannot be beat. True to form, this vegan version is everything we’ve been dreaming of. Garlic-ginger rice studded with green peas is topped with extra-crispy curry-spiced chickpeas, roasted veggies, and not one but two sauces: a thick and tangy cilantro and pepper jam chutney, plus a creamy curry made with an aromatic garam masala spice blend. Getting a taste of everything in each bite is the best part of this meal!
Ingredients
1 unit
Chickpeas
12 ounce
Carrots
1 unit
Red Onion
1 thumb
Ginger
1 tablespoon
Curry Powder
1 teaspoon
Garlic Powder
1 teaspoon
Garam Masala
½ cup
Basmati Rice
2 unit
Veggie Stock Concentrate
¼ ounce
Cilantro
1 unit
Red Pepper Jam
5 teaspoon
White Wine Vinegar
4 tablespoon
Vegan Mayonnaise
4 ounce
Peas
Not included in your delivery
Salt
Pepper
4 teaspoon
Olive Oil
1 tablespoon
Cooking Oil
½ teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas; pat very dry with paper towels. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces (halve lengthwise first if carrots are on the larger side). Halve, peel, and slice onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4 servings). Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4).
• Toss chickpeas, carrots, and onion wedges on a baking sheet with a large drizzle of oil, curry powder, salt, and pepper. • Roast on top rack until chickpeas are crispy and veggies are tender, 18-22 minutes.
• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add ginger, half the minced onion, ¾ tsp garlic powder, ¾ tsp garam masala, and a big pinch of salt (for 4 servings, use 1½ tsp garlic powder and 1½ tsp garam masala). (You’ll use the rest of the garlic powder and garam masala later.) Cook, stirring, until fragrant, 1 minute. • Add rice, stock concentrates, and ¾ cup water (1½ cups for 4). Bring to a boil, then reduce heat to low. Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• Mince cilantro; transfer to a small bowl. • Add red pepper jam, remaining minced onion, remaining garlic powder, 1 TBSP olive oil, and ½ TBSP vinegar (2 TBSP olive oil and 1 TBSP vinegar for 4 servings) to bowl. • Stir to combine; season with salt and pepper.
• In a second small bowl, combine mayonnaise, remaining garam masala, ½ tsp vinegar (1 tsp for 4 servings), and ½ tsp sugar (1 tsp for 4). (Be sure to measure the vinegar—we sent more!) • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.
• Fluff rice with a fork; stir in peas and a drizzle of olive oil. Taste and season with salt and pepper if desired. • Divide rice and peas between bowls; top with chickpeas and veggies. Drizzle with chutney and curry sauce. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the bold, complex flavors and aromatic spices, with the red pepper chutney and curry sauce being particular highlights.
- Ease of prep: Some found it time-consuming with many steps, but others said it was surprisingly easy and fun to make.
- Suggestions: Consider roasting chickpeas longer for extra crispiness; try substituting yogurt for the vegan mayo for a tangier sauce.
- Leftovers: Several mentioned it reheated well, with some saying leftovers tasted even better the next day.
- Portions: A few wished for more rice or sauce, but most found it filling and satisfying.
Reviews from our home cooks
The curry sauce was too mayonnaise-y even for someone who likes mayo. The carrots could have used some more seasoning or needed to be chopped smaller to not be overpowering. The rice with the onions, chickpeas and chutney was really good though!
It's delicious, I hope you continue offering this one! Full of flavor and the chutney is perfect! I thought I'd gotten tired of all the curried chickpea veg/vegan meals, but this one breathed new life into it.
New recipe for us! A step up from the usual chick pea bowls & we loved it. You have got to not mind preparing as there were a lot of sauces and combinations, but these made it delicious!
The recipe is easier than it seems (when made vegan) and full of delicious flavors! I would definitely make this again!
A bit more prep than some other recipes but this is one of my favorite meals I have had after months of delivery!!! I am not vegan but I am dairy free (I omit dairy from the other recipes) and this was so so so so flavorful and filling. Thank you!
WOW This was so good and prepared with not one, but two sauces. I am trying out vegan recipes and this one is a winner. Thank you to the recipe developers.
Delicious! The flavors were amazing and the vegan version was very filling and satisfying! Great recipe!
Very good mix of vegetables and flavors! And I liked the chutney and curry sauces. My family had seconds it was so delicious and hearty. The basmati rice with the peas were a good combo. A top meal for dinner especially on a rainy day.
This was my first time trying these flavors and cooking with chickpeas and it came out so good much better than I expected. It was spicy but the flavor combination was really good
Loved that this was all vegan! We were able to use all of the ingredients that came in the box. The flavors were super good and it was an easy recipe.
