Chickpea Curry Casserole (Dump & Bake)

frommybowl.com

Bine

subheading: FOR THE BROTH:

2 teaspoons whole cumin seeds or ½ tsp ground cumin

1 13.5- ounce can full-fat coconut milk

½ cup 120 ml water

1 tablespoon salt-free curry powder

1 teaspoon sea salt

subheading: FOR THE CASSEROLE:

3 cups 600 g cooked chickpeas (2 to 3 cans)

3 cups 233g cauliflower florets

2 carrots sliced

1 cup 160 g frozen peas, thawed

½ yellow onion diced

3 cloves garlic minced

¼ bunch cilantro stems and leaves divided and chopped

1 cup 180g dry white basmati rice*

Optional: toasted slivered almonds for garnish

Note: Ingredients may have been altered from the original.

Directions at frommybowl.com

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