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Serve these chckpea curry bowls with carrots and cilantro sauce with any kind of rice that you want, but coconut milk-infused basmati rice is particularly tasty! #chickpeas #indiancurry #ricebowl #carrots #cilantro

Chickpea Curry Bowls with Carrots and Cilantro Sauce

Spiced, curried chickpeas form the base of these chickpea curry bowls with carrots and cilantro sauce, but the vegetables and herby sauce help bring it all together.
Course Main Course
Cuisine Indian
Keyword carrots, cashews, chickpeas, cilantro, coconut, curry, dairy-free, dinner, egg-free, garam masala, herbs, indian, nuts, rice, thai curry paste, vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people
Calories 443 kcal


Cilantro Cashew Sauce

  • 1/2 cup fresh cilantro or parsley
  • 3/4 cup roasted cashews
  • 1/4 tsp kosher salt
  • juice of 2 limes
  • 1 clove garlic
  • 1-2 tsp honey or maple syrup

Roasted Carrots

  • 8-10 carrots peeled and chopped into chunks
  • 1 tsp garam masala
  • 1/2 tsp chili powder

Rice and Chickpea Curry

  • 1 cup basmati rice cooked
  • 1 onion ¬†chopped
  • 2 cloves garlic minced
  • 2 T Thai curry paste
  • 1 tsp garam masala
  • 1/2 tsp ground cumin
  • 15 oz canned chickpeas rinsed
  • 14 oz tomato puree


Cilantro Cashew Sauce

  1. Puree everything with 1/3 cup water until smooth. Season to taste, and adjust the consistency with water and/or oil as you want.

Roasted Carrots

  1. Toss everything with 1 T oil. Roast at 450F for 20-30 minutes, until brown.

Rice and Chickpea Curry

  1. Heat some oil in a skillet over medium heat. Add the onion and garlic; saute for 3-5 minutes. Add the curry paste and spices; saute for 2-3 minutes.
  2. Add the chickpeas and tomato sauce. Simmer for 10-15 minutes, or until the sauce thickens slightly and the chickpeas are warmed through.
  3. Add the rice; stir to combine. Season with salt.


  1. Serve with the carrots, avocado, cilantro and cilantro cashew dressing.

Recipe Notes

From Pinch of Yum.

You can use a mix of nuts and seeds instead of only cashews in the sauce.