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Cauliflower Chickpea Curry Casserole

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
Prep Time 10 mins
Cook Time 35 mins
Course Main Course
Cuisine Indian
Servings 4 people


  • 1 baking dish (9x13 inches)


  • 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)
  • 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)


  • 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.
    Cauliflower Chickpea Curry Casserole
  • In a bowl, whisk the coconut milk, broth, garlic, ginger, curry, and salt. Pour all over the dish.
    Coconut milk, broth, spices mixed in a bowl
  • Spread the sliced onion and then the cauliflower florets on the top of the dish.
    Cauliflower Chickpea Curry Casserole ready to put in the oven
  • 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).


Adapted from Food Network
Keyword Dump Dinner, easy, vegetarian
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