Loading Video...

Curried Cauliflower and Chickpea Dump Dinner

Skip cooking a big pot of rice and throw the ingredients into a casserole dish instead for an easy dump-dinner meal. The basmati rice and chickpeas absorb all the delicious flavors of ginger, garlic, curry powder and coconut milk. Finish with a quick drizzle of yogurt along with fresh cilantro leaves and lime wedges for a simple and complete meal.
Save Recipe
  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 20 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
  2. Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.  
  3. Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).   
  4. Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Serve topped with cilantro, a drizzle of yogurt and lime wedges for squeezing. 
Fried Chickpea Salad
PREMIUM
Geoffrey Zakarian

Fried Chickpea Salad

10m Easy 100%
CLASS
Veggie Dinner Strata
PREMIUM
Catherine McCord

Veggie Dinner Strata

26m Easy 99%
CLASS
Kale Caesar Salad with Smoked Chickpea Croutons
PREMIUM
14m Easy 99%
CLASS
Cauliflower Pizza Crust
PREMIUM
13m Easy 99%
CLASS