Curried Chick Pea Casserole
Submitted by Zara
Chickpeas, brown rice, and sweet corn bake with curry spices and caramelized onions for a hearty vegetarian casserole that’s naturally vegan and filling.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThis warming Indian-inspired casserole transforms pantry staples into a golden, spice-laden one-dish meal.
The secret is browning the onions slowly for 15 minutes until they’re deeply caramelized and sweet, creating a rich base for the curry spices.
Creamy corn binds everything together while turmeric and cumin infuse each bite with earthy warmth that’s comforting without being heavy.
Pro Tips
- Don’t rush the onions: The full 15 minutes of browning develops natural sugars that balance the curry spices and add depth to the whole casserole.
- Use cooked rice: This recipe assumes you’re starting with already-cooked brown rice, so cook your rice ahead or use leftover rice from another meal.
- Make it a meal: Serve with naan bread, cooling cucumber raita, and a squeeze of lime to cut through the richness.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Lightly oil a 1½ quart baking dish or spray with a nonstick cooking spray.
Heat oil in a large nonstick skillet over medium heat.
Add onions, garlic, and bay leaf.
Cook, stirring frequently, until onions are browned, about 15 minutes.
Remove from heat and discard bay leaf.
Add remaining ingredients.
Mix well. Spoon into prepared baking dish.
Bake covered, 30 minutes.
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