Thai Red Curry Vegan Dump and Go Casserole
Makes: 6-8 servings • Total Time: 65 mins • FODMAP rating: Medium
If you love Thai red curry, you will absolutely love this dish. It is so easy to put together and tastes amazing! Plus it is packed with veggies and plant-protein. Separating the broccoli and waiting to cook it until the end, prevents it from becoming mushy.
Ingredients
Thai Red Curry Sauce:
3-4 tablespoons red curry paste
1 can full fat or lite coconut milk (can sub soy milk with 1/2 teaspoon coconut extract for low fat option)
1 cup veggie broth
2 tablespoons soy sauce
2 tablespoon coconut sugar (or sugar of choice)
2 cloves garlic, minced
Casserole:
1 large carrot, sliced
1 onion, sliced
1 bell pepper, sliced
1 can chickpeas, rinsed and drained
1 head of broccoli, chopped
1 cup jasmine rice, dry (white)
Optional toppings: cilantro, lime wedges
Instructions
1.Preheat the oven to 400 degrees(F).
2.Combine red curry sauce ingredients in a pan, and cook over medium heat until all ingredients are well combined.
3.In a 13 x 9 inch baking dish, add in sauce with all the casserole ingredients, except the broccoli. Stir to combine everything, straight in the baking dish.
4. Cover tightly with aluminum foil and bake for 50 mins. Then take the dish out of the oven and add the broccoli on top. Cover and bake for another 10 minutes or until broccoli is cooked.
5. Remove from the oven and serve with lime juice and cilantro.
*for lower FODMAP option, omit onions and garlic. Use tofu instead of chickpeas.
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