Easy Cauliflower Chickpea Curry Casserole 🍛

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This Easy Cauliflower Chickpea Curry Casserole is vegan, gluten-free, and delicious. It requires no extra preparation: just dump all the ingredients in a baking dish and voilà! Not much cleaning either! 👌

This dish is perfect for the back-to-school season. It is filling for a family, yet also healthy!

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Chickpeas stand in for the protein and cauliflower florets and spinach add fiber and vitamins. As a result, the rice cooks perfectly (fluffy, not dry) and absorbs the flavorful mixture of curry powder, coconut milk, ginger, and garlic.

If you love Indian-style food you will not be disappointed by this Easy Cauliflower Chickpea Curry Casserole. My family enjoyed it even my little carnivore 😊. If you really need the meat, feel free to substitute the chickpeas with chicken.

How to make this Cauliflower Chickpea Curry Casserole in easy steps:

• Layer the rice, chickpea, and spinach in a dish.
• Mix the coconut milk, broth, and spices in a bowl.
• Pour the liquid all over your dish
• Cover and bake for 25 minutes. Uncover and bake just for 10 more minutes.
• Let rest 5 minutes, sprinkle some cilantro, and enjoy!

MORE EASY MEAL IN ONE DISH YOU MIGHT LIKE:

• Sheet Pan Roasted Chicken with Summer Squash
• Easy Sheet Pan Seafood Medley, Vegetables, and Rice
• Sheet Pan Mustard Chicken with Potatoes, Apples, and Cranberries
• Melted Red Pepper Chicken in Granite Ware Roaster
• Lamb Tagine in Granite Ware Roaster

Easy Cauliflower Chickpea Curry Casserole

This complete Vegan gluten-free dish is delicious, healthy, and so easy to make. No extra preparation just dump all the ingredients in a dish and voilà!

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• 1 baking dish (9x13 inches)

Ingredients

  

1x2x3x

• 1½ cup Basmati rice rinsed
• 2-3 cup fresh baby spinach coarsely cut
• 1 can chickpea (15.5 oz) drained and rinsed
• 2 cup broth (vegetable)
• 2½ teaspoon yellow curry powder
• 1 can coconut milk (13.5 oz)
• 4 cloves garlic
• 1 tablespoon fresh ginger grated
• ½ teaspoon salt
• 1 small head cauliflower or ½ cauliflower cut into florets (about 3 cups)
• ½ red onion (medium) finely sliced
• lime (optional)

Instructions

 

• Preheat oven at 425 F.
• Lightly grease a baking dish (9x13 inches).
• Evenly spread the rice over the bottom of your dish. Add the chickpeas, then the spinach.
  
• In a bowl, whisk the coconut milk, broth, garlic, ginger, curry, and salt. Pour all over the dish.
  
• Spread the sliced onion and then the cauliflower florets on the top of the dish.
  
• Tightly cover the dish with some aluminum. Bake for 25 min.
• Remove the foil and bake for an additional 10 min. or until the rice is cooked through and the vegetables are a little more golden.
• Let it cool for 5-10 min. before serving. Sprinkle some cilantro and lime juice (optional).

Notes

Adapted from Food Network

Keyword Dump Dinner, easy, vegetarian

Tried this recipe?Let us know how it was!