vegan rice casserole in a bowl with broccoli

Thai Red Curry Rice Casserole


This vegan rice casserole dump dinner features aromatic rice, chickpeas, vegetables and a spicy thai coconut curry sauce. The perfect weeknight dinner thats hearty, packed with flavour and so easy to make!



Thai Coconut Red Curry Sauce


  • 1 large carrot, sliced (125g)
  • 1 medium onion, sliced (80g)
  • 1 small bell pepper (90g)
  • 1 15 oz can chickpeas, drained and rinsed (250g)
  • 1 head of broccoli, chopped (180g)
  • 1 cup jasmine rice, dry (185g)

To Serve:

  • lime juice
  • cilantro


  1. Pre-heat oven to 400 F.
  2. Add all the thai coconut red curry sauce ingredients into a 9×10 inch casserole dish and stir until combined. Then toss in the chopped carrots, onions, bell peppers and chickpeas. Evenly spread the rice on top.
  3. Cover and seal the casserole dish tightly using aluminum foil. Bake casserole for 50 minutes, or until rice is tender. 
  4. Remove the casserole from the oven and scatter broccoli on top. Cover with foil and bake for another 10 minutes, until the broccoli is cooked. 
  5. Remove from the oven and serve with lime juice and cilantro.


  • Helpful Equipment: 8×11 inch casserole dish
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).