Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and lay out the carrots and potatoes. Drizzle with olive oil and season with garlic powder, salt, and pepper. Roast in the oven for 30-40 minutes or until potatoes and carrots are fork tender, tossing every 10 minutes to reduce burning.

While vegetables roast, cook the lentils according to package directions. Also, pour the curry sauce into a large, wide skillet over medium-high heat and bring to a simmer. Once simmering, add in the chickpeas and peas and let cook for 5 minutes. Turn off the heat.

Once vegetables and lentils are done cooking, add the vegetables to the pot with the chickpeas, stir well, and bring back up to medium-high heat and let simmer for 3-5 more minutes. Turn off heat, garnish with cilantro and serve over the cooked lentils.