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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 voilΓ ! Not much cleaning either! π

This dish is perfect for the back-to-school season. It is filling for a family, yet also healthy!
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 π. 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
Equipment
- 1 baking dish (9x13 inches)
Ingredients
- 1Β½ 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)
- 2Β½ teaspoon yellow curry powder
- 1 can coconut milk (13.5 oz)
- 4 cloves garlic
- 1 tablespoon fresh ginger grated
- Β½ teaspoon salt
- 1 small head cauliflower or Β½ cauliflower cut into florets (about 3 cups)
- Β½ 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.
- 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.Β Sprinkle some cilantro and lime juice (optional).
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