Chickpea Rice Casserole with Curried Vegetables
Ingredients
- 1.5 cup low sodium vegetable broth
- 1 can coconut milk 14 oz.
- 1/2 tsp salt or to taste
- 2 tsp curry powder
- 1/2 tsp turmeric powder
- 2 Tbsp coconut aminos
- 2.5 cups cooked garbanzo beans
- 1 medium onion diced
- 1 cup white jasmine rice dry
- 1 3/4 cup cauliflower florets (approx 1/2 head)
- 2 medium carrots sliced
- 1 large sweet potato sliced into 1/4" slices
Instructions
- Preheat oven to 375 degrees F
- In a saucepan, combine the vegetable broth, coconut milk, curry powder, turmeric, salt and coconut animos. Heat on medium heat to bring to a simmer.
- Place the cooked garbanzo beans and diced onion in a 9 x 13" glass baking dish. Then add the dry rice and layer the sweet potato slices, carrots and cauliflower on top.
- When the liquids have come to a simmer, pour the mixture over the vegetables in the glass baking dish.
- Cover with foil.
- Bake for 50 minutes at 375 F.
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