How to make Indian Casserole

I love taking one cuisine and trying it out with a different type of dish. I never grew up with Indian food on the menu, sadly, but casseroles were in abundance. For an example my Mexican Casserole! As an adult I’m a huge fan of Indian cuisine and so I wanted to figure out how to make an Indian Casserole. This is hearty and delicious comfort food at it’s best. If you like Indian food this one is a no brainer.

This is almost a one-pot meal, if you don’t count transferring from the pot to a casserole dish partway through. You could potentially stop the oven part but it really does help to bring all the flavours together nicely. If you’re in a pinch then save that extra time if it helps you with your day.

This is a dish that’s packed with nutrients from all the huge variety of vegetables in it. It’s high in both fibre and iron and has a decent chunk of protein as well. It makes a fairly large amount, so you’ll have leftovers for lunch the next day. It tastes even better the next day! If you’re so apt this also freezes beautifully.

If you want to shake up your evening meal come with me to learn how to make an Indian Casserole. Even though this is a new recipe to my kitchen, it’s certain to become a staple.

Print Recipe

How to make Indian Casserole

Author: Jeremy LaLonde Cooking Method: Oven, Stove Cuisine: Indian Courses: Dinner Recipe Keys: G gluten-free N nut-free O oil-free O one-pot P plant-based Vegan W WFPB

Difficulty: Beginner Prep Time 10 mins Cook Time 1 hr Total Time 1 hr 10 mins

Servings: 6 Calories: 351 kCal

Description

If you were ever curious how to to make an Indian Casserole try this whole food plant-based comfort food staple.

Ingredients

Servings

• 5 cup Water
• 1 cup Brown Rice (dry)
• 4 cup Low Sodium Vegetable Broth
• 1 lb Potatoes (diced)
• 4 cup Cauliflower (small florets)
• 2 Carrots (thinly sliced)
• 2 Celery Stalks (sliced)
• 2 cup Chickpeas (cooked)
• 1 cup Tomato Sauce
• 28 oz Diced Tomatoes
• 1 cup Peas (fresh or frozen)
• 2 cup Fresh Spinach
• ¹⁄₄ cup Cilantro (chopped)
• 1 tbsp Cumin
• ¹⁄₂ tsp Sea Salt
• ¹⁄₂ tsp Ground Ginger
• ¹⁄₂ tsp Turmeric
• ¹⁄₈ tsp Cinnamon

Instructions

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1. Preheat oven to 375 F, boil the water and broth together and mix your spices into a small bowl. Once the water is boiling add in the rice, stir, and let simmer for 15 minutes.

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2. Stir in the potatoes and simmer an additional 10 minutes.

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3. Stir in the cauliflower, celery and carrots and simmer for an additional 2 minutes. Once that’s done drain the excess liquid from the pot and return everything back into the pot. Stir in the chickpeas, tomato sauce, diced tomatoes, peas, and spinach. Mix everything together. Stir in that spice blend you already prepared - or if you didn’t get around to that, just pop them all in now. Mix everything together nicely.

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4. Pour everything into a casserole dish and bake, covered, for 25-30 minutes until the vegetables are tender.

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5. Let it stand for 10 minutes, sprinkle with cilantro. Serve and smash into your face!

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Nutrition Facts

Servings 6

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Amount Per Serving

Calories 351kcal

% Daily Value *

Total Fat 3.2g5%

Saturated Fat 0.3g2%

Sodium 718mg30%

Potassium 1312mg38%

Total Carbohydrate 71.2g24%

Dietary Fiber 12.6g51%

Sugars 13.4g

Protein 13.4g27%

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Calcium 8 mg

Iron 25 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: one-pot, gluten-free, oil-free, nut-free, wfpb, plant-based, vegan,