• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and slice carrots on a diagonal into 1/2-inch-thick pieces. Halve and peel onion; cut one half (whole onion for 4) into 1/2-inch-thick wedges. Mince a few wedges until you have 1 TBSP (2 TBSP for 4). Peel and mince garlic.

• Drain and rinse chickpeas; thoroughly pat dry with paper towels. • Toss on one side of a baking sheet with a drizzle of oil, half the curry powder (you’ll use more later), salt, and pepper. (For 4 servings, spread chickpeas out across entire sheet.)

• Toss carrots, onion wedges, and tomatoes on opposite side of sheet from chickpeas with a drizzle of oil, salt, and pepper. (For 4 servings, toss veggies on a second sheet; roast chickpeas on top rack and veggies on middle rack.) • Roast on top rack until veggies are tender and chickpeas are crispy, 20-25 minutes. TIP: It’s natural for chickpeas to pop a bit when they roast.

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add garlic; cook, stirring, until fragrant, 30 seconds. • Stir in rice, stock concentrate, 3/4 cup water (11/2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, trim cucumber; grate on the largest holes of a box grater. Finely chop cilantro. Zest and quarter lemon. Mince chili. • In a small bowl, combine cucumber, minced onion, yogurt, sour cream, half the cilantro, and 1/4 tsp curry powder (1/2 tsp for 4 servings). (Be sure to measure the curry powder—we sent more.) • Stir in a squeeze of lemon juice, salt, and a pinch of chili if desired. Pat barramundi dry with paper towels; season all over with remaining curry powder, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, 4-5 minutes. Flip and cook until opaque and cooked through, 2-3 minutes more.

• Toss roasted veggies on baking sheet with lemon zest and a squeeze of lemon juice. • Fluff rice with a fork and season with salt and pepper. TIP: For extra richness, stir in 1 TBSP butter (2 TBSP for 4 servings). • Divide rice, roasted veggies, and chickpeas between shallow bowls. Top with raita and remaining cilantro. Serve with remaining lemon wedges on the side. Serve barramundi atop rice.