Sweet Curry Chickpea Casserole

Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

This is an adaptation of Dreena Burton's recipe from Vive le Vegan. It is fantastic, especially served over jasmine rice. You can either bake it or put it in the slow cooker. It keeps very well in the refrigerator--I think it tastes best a day or two after it is cooked. Alternatively, you can make Sweet Curry Chickpea Bisque by adding two cups of water and pureeing most of the mixture with a hand blender after cooking (adjust salt and spices to taste).

Ingredients Nutrition


  1. Mix all of the ingredients into a casserole dish. Cover.
  2. Bake, covered, for 60-70 minutes at 375 degrees, stirring occasionally.
  3. Alternative: slow cook for 6 hours on low instead of baking.
  4. Alternative: add two cups of water. Simmer, covered, for 30 minutes instead of baking. Puree 3/4 of mixture with a hand blender and serve as a bisque.


Most Helpful

I don't give out many 5s, but I LOVED this! It had this mysterious tang to it that was just perfect. I am guessing because I used Granny Smith apples. I used more like 1 cup coconut milk and 3/4 cups water, because I love coconut milk! I also used more sweet potatoes. It was a 12 oz precut bag, so maybe more like 2.

Neomia May 05, 2010

This dish has a wonderful mix of flavors. But, it is definitely not a casserole. I've made it twice. The first time, I added the full amount of water and it was way too watery. This time, I only added 1/3 c. of water and it still turned out more like a stew than a casserole. A very delicious stew though. I'll try it again with a lot less liquid. Thanks for sharing!

DCKiki November 15, 2008

I found this recipe for my son who wanted a curry dish to bring to a potluck. I tasted it before he left and had to keep a big bowl for myself. I have made it several times and find that I like it best cooked in the slow cooker rather than in the stove - maybe the flavours meld better. Either way it is easy and so delicious, even more so after a couple of days in the fridge. Thank you for a recipe that has become a keeper for us.

Gluten Free Peony March 21, 2008

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