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!
Preheat oven to 400 degrees F. Line a large sheet pan with aluminum foil for easy clean up.
Make the rice according to package instructions.
Drain Chickpeas, rinse, then pat dry. Place on sheet pan.
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.
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.
Put sheet pan in oven and roast beans and veggies for 15 minutes.
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.
Whisk in the yogurt.
When the beans and veggies are done, add them to the sauce.
Put the rice in a bowl and top with the Curry Veggies. Garnish with the remaining scallion and enjoy!