Red Curry Chickpea Dump & Bake

This Red Curry Chickpea Rice Dump & Bake is a cozy, one-pan vegan dinner made with coconut milk, chickpeas, ginger, and red Thai curry paste. Just dump everything into one dish, bake it, and pull out the creamiest curry rice with almost no prep.

Ingredients

For the Bake:

•1 tbsp olive oil

•1½ cups uncooked white rice

•½ small onion, diced

•4 cloves garlic, minced

•1 tbsp ginger

•3–4 tbsp red curry paste

•1 can chickpeas, drained & rinsed

•1 can full-fat coconut milk

•1½ cups vegetable broth

•1 tbsp soy sauce or tamari

•1 tbsp apple cider vinegar

•1 tbsp maple syrup

• pinch of salt

•1 bell pepper, sliced

•1 cup frozen peas (to be added later)

For the Toppings:

• Cilantro

• Lime wedges

• Chili oil

Directions

1. Preheat oven to 400°F (200°C).

2. Add the olive oil, rice, onion, garlic, ginger, red curry paste, and chickpeas to a 9x13 baking dish.

3. Pour in the coconut milk, vegetable broth, soy sauce, maple syrup, salt, and apple cider vinegar.

4. Stir until the curry paste is fully mixed into the liquid.

5. Spread everything into an even layer and scatter the sliced bell pepper over top.

6. Cover tightly with lid/foil and bake for 40–45 minutes, until the rice is tender.

7. Remove from the oven, stir in the frozen peas, cover again, and return to the oven for 3 more minutes.

8. Remove lid/foil, fluff gently with a fork, top with fresh cilantro, lime, or chili crunch. Serve and enjoy.