This vegan rice casserole “dump” dinner combines fragrant rice, chickpeas, mixed vegetables and a Thai red curry coconut sauce. It’s a simple, flavorful weeknight meal that’s hearty, spicy and easy to prepare.
I’m excited to share this recipe because, first, who doesn’t love Thai curry? And second, it’s one of the easiest weeknight meals — a true “dump and bake” casserole.
What is a dump dinner? It’s a one-dish meal where you simply add the ingredients to a casserole, cover and bake until everything is cooked. These dinners are low-effort, require minimal hands-on time and cut down on dishes.
I first noticed the dump-dinner trend online and loved how practical it is. After trying a few variations, I developed this Thai Red Curry Rice Casserole to be plant-based, full of flavor and effortless to make.
Ingredients
You only need about 10 ingredients to make this dump-and-bake casserole. The base is long-grain rice and chickpeas, with vegetables for texture and nutrition. The sauce is a spicy, creamy red curry coconut mixture.
Thai Coconut Red Curry Sauce
- 3–4 tbsp red curry paste (adjust to taste)
- 1 cup full-fat coconut milk (about 250 ml)
- 1 cup vegetable broth or water (about 250 ml)
- 1.5 tbsp soy sauce
- 2 garlic cloves, minced
- 1/4 tsp salt (or to taste)
Casserole
- 1 large carrot, sliced (about 125 g)
- 1 medium onion, sliced (about 80 g)
- 1 small bell pepper, sliced (about 90 g)
- 1 can (15 oz / ~425 g) chickpeas, drained and rinsed
- 1 head of broccoli, chopped (about 180 g)
- 1 cup dry jasmine or long-grain rice (about 185 g)
To Serve
- Fresh lime juice
- Chopped cilantro
How to Make Thai Red Curry Rice Casserole
Dump dinners are so convenient: mix the sauce, add the vegetables and rice, cover and bake. Here’s the simple method for this Thai red curry version.
- Preheat the oven to 400°F (about 200°C).
- In a 9×10 inch (or similar) casserole dish, combine the red curry paste, coconut milk, vegetable broth (or water), soy sauce, minced garlic and salt. Stir until well mixed.
- Add the sliced carrot, onion, bell pepper and drained chickpeas to the sauce. Spread the dry rice evenly over the top, pressing it down slightly so it is mostly submerged.
- Cover the dish tightly with aluminum foil to trap the steam. Bake for about 50 minutes, or until the rice is tender.
- Remove the casserole from the oven and scatter the chopped broccoli over the top. Re-cover and bake for another 8–12 minutes, until the broccoli is tender but still bright green.
- Let the casserole sit for a few minutes before serving. Finish with a squeeze of lime juice and a sprinkle of cilantro.
Tips for Success
- Rice choice: Long-grain rice like jasmine is best for this recipe. Avoid using brown rice without adjusting the liquid and cooking time.
- Seal the dish well: Cover the casserole tightly with foil so the rice steams evenly, similar to cooking in a rice cooker.
- If rice is undercooked: Stir in a small amount of hot water so the rice is covered, re-cover and bake until tender.
- If too soggy: Remove the foil for the last few minutes of baking to allow excess liquid to evaporate.
- Spice level: Start with 3 tablespoons of red curry paste for medium heat, reduce to 2 tbsp for milder flavor or increase to 4 tbsp if you like it very spicy.
- Vegetable swaps: Use sweet potato, zucchini, cauliflower or other favorites in place of or alongside the listed vegetables.
How to Store the Casserole
- Refrigerator: Once cooled, transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Freezer: After cooling, you can freeze the entire casserole (well covered) for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven for 15–25 minutes, until heated through.
This Thai Red Curry Rice Casserole is a weeknight lifesaver: minimal prep, big flavor and satisfying leftovers for lunch the next day. It’s especially comforting on a cool evening when you want something warm, spicy and filling.
More Vegan Casserole Ideas
- Vegan Tempeh “Tuna” Noodle Casserole
- Vegan Cheesy Cauliflower Casserole
- Kabocha and Sweet Potato Casserole
- 5-Ingredient No-Boil Baked Pasta
- Hummus Pasta Bake with Soyrizo
If you make this Thai Red Curry Rice Casserole, please leave a comment and rate the recipe. I love seeing your recreations—tagging on social media is a great way to share. Subscribe to the recipe source’s newsletter or follow along on social platforms for more plant-based recipes and updates.
Thai Red Curry Rice Casserole
5 from 11 reviews
- Author: Lisa Kitahara
Description
This vegan casserole blends aromatic rice, chickpeas and vegetables with a spicy, creamy Thai coconut curry sauce. It’s an easy dump-and-bake weeknight dinner that’s filling and full of flavor.
Ingredients
Thai Coconut Red Curry Sauce
- 3–4 tbsp red curry paste
- 1 cup full-fat coconut milk (about 250 ml)
- 1 cup vegetable broth or water (about 250 ml)
- 1.5 tbsp soy sauce
- 2 garlic cloves, minced
- 1/4 tsp salt
Casserole:
- 1 large carrot, sliced (≈125 g)
- 1 medium onion, sliced (≈80 g)
- 1 small bell pepper (≈90 g)
- 1 can (15 oz / ~425 g) chickpeas, drained and rinsed
- 1 head broccoli, chopped (≈180 g)
- 1 cup dry jasmine or long-grain rice (≈185 g)
To Serve:
- Fresh lime juice
- Chopped cilantro
Instructions
- Preheat oven to 400°F (200°C).
- Mix the curry paste, coconut milk, broth (or water), soy sauce, garlic and salt in a 9×10 inch casserole dish until combined. Add the carrots, onions, bell pepper and chickpeas. Spread the dry rice evenly on top so it is mostly covered by liquid.
- Cover tightly with aluminum foil and bake for 50 minutes, or until the rice is tender.
- Remove from oven, add the chopped broccoli on top, re-cover and bake another 8–12 minutes until the broccoli is cooked but still bright.
- Let rest briefly, then serve with lime juice and cilantro.
Notes
- Helpful equipment: an 8×11 or similar casserole dish works well.
- Nutritional information: any nutrition estimates provided are approximate.
SAVE IT FOR LATER! ↓
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