Sweet Curry Chickpea Casserole

READY IN: 1hr 25mins
Recipe by death_by_parsnip

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).

Top Review by Neomia

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.

Ingredients Nutrition

Directions

  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.

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