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Vegetarian Curry Bowl with Chickpeas

This delicious Vegetarian Curry Bowl is so creamy and delicious, but simple with ingredients that you probably have on hand in your kitchen already. The entire dish is made in a skillet and the super creamy yogurt-based curry sauce is filled with flavor.  With Chickpeas, Zucchini, Red Peppers, Chickpeas, and Scallions, it's hearty, but healthy! 

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Author Carrie Tyler


Beans & Veggies

  • 1 can Chickpeas, about 15oz
  • 1 Red Pepper, Medium
  • 1 Zucchini, Small
  • 3 Scallions (Green Onions)
  • 1 tsp Garlic Powder
  • 2 tbls Coconut oil or Extra Virgin Olive Oil 1 tbls for veggies, 1 tbls for sauce
  • 1 tbls All Purpose White Flour
  • 1/2 cup Vegetable Broth or stock
  • 1/2 cup Milk, 1% I use 1%, but any fat content will do
  • 2 tsp Curry Powder
  • 1/4 tsp Cayenne Pepper (or to taste)
  • Salt & Ground Pepper to taste
  • 1/2 cup Greek Yogurt
  • 1 cup Long grain White Rice, uncooked


  1. Preheat oven to 400 degrees F.  Line a large sheet pan with aluminum foil for easy clean up. 

  2. Make the rice according to package instructions.

  3. Drain Chickpeas, rinse, then pat dry.  Place on sheet pan.

  4. Prepare Veggies: Chop red pepper into bite-size pieces.  Cut zucchini in half lengthwise and then each half again in half lengthwise.  Then chop into 1/2 inch slices.  Dice Scallions, separating the greens from the whites. 

  5. Place chickpeas, red pepper, zucchini, and only 1/2 of the GREEN part of the scallions that you separated out on the sheet pan.  Drizzle with Coconut or olive oil (about 1 Tbls).  Sprinkle with 1 tsp Garlic Powder and then season with Salt & Pepper to taste.

  6. Put sheet pan in oven and roast beans and veggies for 15 minutes. 

  7. While beans and veggies are roasting, add a drizzle of oil to a preheated Saute pan and add all of the whites of the scallions.  Stir to soften for about 2 minutes.  Add 1 Tbls flour and 1 Tbls oil and whisk to create a roux (thickener for the sauce).  Add a very little bit of the broth at a time while whisking quickly to combine.  Once the broth is completely combined and you have a thick sauce, whisk in the milk.

  8. Whisk in the yogurt.  

  9. Add the curry powder, cayenne powder, and salt & ground pepper to taste.  
  10. When the beans and veggies are done, add them to the sauce.

  11. Put the rice in a bowl and top with the Curry Veggies.  Garnish with the remaining scallion and enjoy!