Curried Cauliflower and Chickpea Dump Dinner
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 572
- Total Fat
- 23
- Saturated Fat
- 13
- Carbohydrates
- 80
- Dietary Fiber
- 13
- Sugar
- 8
- Protein
- 17
- Cholesterol
- 0
- Sodium
- 1002
- Total: 1 hr 5 min
- Active: 20 min
Ingredients
Nonstick cooking spray
2 cups low-sodium vegetable broth
One 13.5-ounce can unsweetened coconut milk
4 cloves garlic, finely grated
1 tablespoon finely grated peeled fresh ginger (from a 1- to 2-inch piece)
1 serrano chile pepper, stemmed and finely chopped (remove seeds for less heat)
2 1/2 teaspoons curry powder, preferably Madras
Kosher salt
Two 15.5-ounce cans chickpeas, drained and rinsed
2 cups lightly packed baby spinach, roughly chopped
1 1/2 cups basmati rice
1/2 medium head cauliflower, cut into small florets (about 3 heaping cups)
1/2 small red onion, thinly sliced
Cilantro leaves, plain whole-milk yogurt and lime wedges, for serving
Directions
- Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
- 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.
- 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).
- 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.