dump and bake

Make this flavorful Chickpea Curry Casserole tonight with just 15 minutes of prep and simple pantry staple ingredients. Vegan, gluten-free, oil-free.

Curry Chickpea Casserole (Dump & Bake)

whole cumin seeds

coconut milk

120 ml water

curry powder

sea salt

600 g cooked chickpeas (2-3 cans)

cauliflower florets

carrots (sliced)

160 g frozen peas, thawed

onion

garlic (minced)

cilantro

dry white basmati rice*

Optional: toasted slivered almonds (for garnish)

Prep: Preheat the oven to 400F and set a 9×13&quot; casserole dish aside.

Broth: Warm a medium pot over medium heat; add the cumin seeds and dry toast for 45 to 60 seconds, or until fragrant (Note: if using ground cumin, add with the curry powder). Add the coconut milk, water, curry powder, and salt to the pot and whisk well. Cover and bring to a boil over high heat.

Assemble: Add the chickpeas, cauliflower, carrots, peas, onion, garlic, and chopped cilantro stems to the casserole dish. Mix well, then sprinkle the rice over the top of the dish.

Bake: Remove the broth from the heat once it comes to a boil and pour the liquid evenly over the casserole dish; mix gently and make sure all of the rice is submerged. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 45 minutes.

Serve: Remove from the oven, uncover, and mix well. Serve warm and top with the remaining cilantro and slivered almonds, or as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.

Dinner just got easier. This vegan dump and bake coconut tofu is flavorful and makes eating your veggies more enjoyable. Done in 30 minutes.

Dump and Bake Coconut Tofu

block super firm tofu (cubed)

butternut squash (diced)

brussel sprouts (quartered)

garlic

thyme

rosemary

tsp curry powder

tsp ground ginger

turmeric

tsp corn starch

soy sauce

tbsp sugar or maple syrup

Preheat oven to 375. In a bowl, combine coconut milk, ginger, curry powder, turmeric, cornstarch, sweetener and soy sauce and whisk together until there are no clumps of cornstarch left.

In a medium sized baking dish, add butternut squash, onion, and brussel sprouts.

Take garlic and lightly crush it with the flat of your knife. Arrange the 3 cloves of crushed garlic, thyme, and rosemary around the vegetables.

Top with tofu pieces and sprinkle a little bit of salt and pepper over top.

Pour coconut mixture evenly over all of the tofu and vegetables. Place bake into the oven and allow to bake for about 30-35 minutes.

Remove from oven and allow to cool for 5-10 minutes before tossing together and serving. Sauce will thicken slightly as it cools.

Just tried this, flavour is excellent. I used sweet potato instead of squash but I recommend baking that before hand as it is still rock solid 40 minutes into cooking.

So tasty!  My husband and I loved it. Thank you for sharing!

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Curry Chickpea Casserole (Dump & Ba...

Dump and Bake Coconut Tofu

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