Chickpea Curry Dump-and-Go Casserole
Feb 07, 2025
Before We Dive Into This Delicious Recipe…
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Now, let’s get into the details of this incredible recipe! 🌱
Chickpea Curry Dump-and-Go Casserole
Serves: 6-8
Prep Time: 10 minutes
Bake Time: 45-55 minutes
This recipe was taken from our crockpot chickpea curry recipe and adapted as a dump and go casserole. If you prefer extra creaminess, you can stir in an additional splash of coconut milk after baking. And if you want less rice, you can use 1 cup instead of 1.5 cups (its ok to keep the liquid the same.) For added texture, you can top the casserole with crushed cashews or toasted coconut flakes before serving.
Ingredients
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 1 inch fresh ginger, minced or grated
- 4 fresh thyme sprigs (or 1 tsp dried thyme)
- 1 can (15 oz) diced tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons curry powder
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon allspice
- ½ teaspoon ground ginger
- ½ teaspoon garam masala
- ¼ teaspoon turmeric
- ⅛ teaspoon red pepper flakes (optional, to taste)
- 1 can (15 oz) coconut milk (or unsweetened soy milk for a lighter option)
- 1 cup vegetable stock
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 1 1/2 cup uncooked basmati rice (or another long-grain rice)
- 2 cups fresh spinach, packed, chopped (to add after baking)
- Optional toppings: chopped green onions, cilantro, red pepper flakes, cashews
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Assemble the Casserole:
- In a large 9x13-inch baking dish, combine the diced onion, garlic, ginger, thyme, diced tomatoes, tomato paste, curry powder, salt, allspice, ground ginger, garam masala, turmeric, and red pepper flakes. Stir to distribute the spices evenly.
- Add the chickpeas, coconut milk, vegetable stock, and uncooked rice. Stir everything together to make sure the rice is evenly submerged.
- Bake:
- Cover the baking dish tightly with aluminum foil to trap the steam.
- Bake in the preheated oven for 45-55 minutes, or until the rice is fully cooked and tender.
- Add Spinach:
- Once the casserole is baked, remove it from the oven and carefully stir in the chopped spinach. The residual heat will wilt the spinach within 1-2 minutes.
- Serve:
- Let the casserole rest for 5 minutes before serving. Garnish with optional toppings like chopped green onions, fresh cilantro, or extra red pepper flakes. Serve with naan, pita, or enjoy it as-is!
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