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pumpkin chickpea curry casserole

Pumpkin Chickpea Curry Casserole

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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Course Main
Cuisine Fusion
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 large skillet
  • 1 Medium saucepan
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Mixing bowl
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 can opener
  • 1 aluminum foil sheet

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 clove garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 tablespoon red curry paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon red pepper flakes optional
  • 1 can pumpkin puree 15 ounces, unsweetened
  • 1 can full-fat coconut milk 14 ounces
  • 1 cup low-sodium vegetable broth
  • 2 can chickpeas 15 ounces each, drained and rinsed
  • 2 cup cauliflower florets bite-size
  • 1 red bell pepper sliced
  • 2 cup baby spinach loosely packed
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1 tablespoon lime juice fresh
  • 1/4 cup cilantro chopped
  • 1 cup basmati rice rinsed
  • 1 3/4 cup water
  • 1/2 teaspoon salt for rice
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon olive oil for topping

Instructions
 

  • Preheat the oven to 375°F (190°C) and lightly grease the 9x13-inch baking dish.
  • Combine rinsed basmati rice, water, and 1/2 teaspoon salt in a saucepan, bring to a boil, reduce to low, cover, and simmer 12 minutes then rest off heat 10 minutes.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat and sauté onion 4 minutes until translucent.
  • Add garlic and ginger and cook 1 minute until fragrant.
  • Stir in red curry paste, cumin, coriander, turmeric, and red pepper flakes and cook 30 seconds to bloom the spices.
  • Whisk in pumpkin puree, coconut milk, and vegetable broth until smooth and simmer 3 minutes.
  • Fold in chickpeas, cauliflower, and bell pepper and simmer 5 minutes to begin tenderizing the vegetables.
  • Stir in spinach to wilt, then season with kosher salt, black pepper, and lime juice.
  • Spread the cooked rice evenly in the baking dish, pour the pumpkin chickpea curry mixture over the rice, and gently level the surface.
  • Toss panko with 1 tablespoon olive oil and sprinkle evenly over the top.
  • Cover the dish loosely with foil and bake 15 minutes, then uncover and bake 8–10 minutes until bubbling and the topping is golden.
  • Remove from the oven and rest 10 minutes before garnishing with chopped cilantro and serving.

Notes

For a creamier texture, use full-fat coconut milk and avoid boiling it vigorously which can cause splitting. If you prefer more heat, add a chopped serrano or an extra teaspoon of curry paste. Roast the cauliflower florets for 15 minutes at 425°F before adding to deepen flavor. This casserole holds well for meal prep and reheats nicely; add a splash of broth when reheating to loosen the sauce. You can substitute sweet potato cubes for cauliflower, or use brown basmati rice (increase water to 2 cups and cook 25–30 minutes). To make it gluten-free, swap panko for crushed gluten-free crackers or omit the topping. Adjust salt to taste since curry pastes vary in sodium.
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