Oven-baked rice with cauliflower and chickpeas

Votes: 1

Time: 1 hour 5 minutes
Complexity: easily
Servings: 4-6

Nutritional value per serving:

Calories 572, total fat 23 G., saturated fats 13 G., proteins 17 G., carbohydrates 80 G., fiber 13 G., cholesterol 0 mg, sodium 1002 mg, sugar 8 G.

The beauty of this dish is that you don't need to cook the rice or roast the vegetables separately: everything is simply placed on a baking sheet and baked. It's perfect for an after-work dinner. It's delicious, healthy, and requires little washing up. Most importantly, it only takes 20 minutes of hard work. The rice is spread on the bottom of the dish, topped with canned chickpeas, cauliflower, and spinach, and then drizzled with spicy coconut milk, which infuses the vegetables and rice while baking. The flavor is superb, with tropical notes of coconut and curry. Fans of Indian cuisine will appreciate it.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups lightly salted vegetable broth
1 can (400 g) coconut milk without sugar
4 cloves garlic, finely grated
1 tbsp. finely grated peeled fresh ginger (root 2.5-5 cm)
1 serrano pepper, stemmed and finely chopped (you can remove the seeds to reduce the heat)
2.5 tsp curry powder
2 x 430g cans of chickpeas, rinsed
2 cups small spinach, coarsely chopped
1.5 tbsp. basmati rice
Half a medium head of cauliflower, cut into small florets (about 3 heaping cups)
Half a small red onion, thinly sliced
Coriander leaves, plain whole milk yogurt and lime wedges for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bouillon, concentrated milk, garlic, ginger root, serrano pepper, curry, chickpeas, spinach, basmati rice, cauliflower, red onion, cilantro

Cooking the dish according to the recipe:

Preheat oven to 425°F (220°C) and spray a 9x13 inch baking dish with cooking spray.
In a medium bowl, combine the vegetable broth, coconut milk, garlic, ginger, serrano chili, curry powder, and 2 teaspoons salt. Add the chickpeas and spinach and toss to coat.

Spread the rice evenly over the bottom of the prepared pan. Pour in the coconut milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onions on top, making sure they reach the very edge of the pan (it's okay if the cauliflower isn't completely submerged).
Cover tightly with foil and bake until the vegetables are tender but still brightly colored, about 25 minutes. Remove the foil and bake until the cauliflower is golden brown in spots and the rice is cooked through, another 20-25 minutes. Let the rice rest for 5 minutes to allow the liquid to reabsorb. Serve garnished with cilantro, yogurt, and lime juice.

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