Sweet Curry Chickpea Casserole
Dive into the rich, comforting flavors of this Sweet Curry Chickpea Casserole, a plant-based dinner packed with nourishing ingredients and bold spices. This vibrant recipe combines tender chickpeas, creamy coconut milk, and a medley of curry powder, cumin, and coriander for an irresistible, aromatic base. Layered over fluffy basmati rice and topped with a crispy breadcrumb and nutritional yeast topping, it's the perfect blend of hearty and wholesome. Finished with fresh baby spinach, a touch of maple syrup for sweetness, and the option to garnish with cilantro, this casserole is as visually stunning as it is delicious. Perfect for weeknight dinners or meal prep, this easy vegan casserole brings cozy spice and sweet-savory balance to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 14-ounce can diced tomatoes
- 1 13.5-ounce can coconut milk
- 3 cups baby spinach
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups cooked basmati rice
- 0.5 cup breadcrumbs
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with olive oil or cooking spray and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5-7 minutes, or until softened and translucent.
Add the minced garlic and ginger to the skillet and cook for 1 minute until fragrant.
Stir in the curry powder, ground cumin, and coriander. Toast the spices for 1 minute to release their flavors.
Add the chickpeas, diced tomatoes, coconut milk, maple syrup, salt, and black pepper to the skillet. Stir well and simmer for 5 minutes.
Fold the baby spinach into the mixture and cook for another 2 minutes until wilted.
Spread the cooked basmati rice evenly across the bottom of the prepared casserole dish. Pour the chickpea curry mixture over the rice, spreading it out evenly.
In a small bowl, mix the breadcrumbs and nutritional yeast. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake the casserole in the preheated oven for 20-25 minutes, or until the topping is golden brown and crisp.
Remove from the oven and let the casserole cool slightly. Garnish with chopped fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1551 mg | 67% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 17.1 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 750 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
