Indian Spiced Cauliflower and Potato Casserole

dinner
Indian Spiced Cauliflower and Potato Casserole

This is a tasty nourishing vegan casserole, packed with potatoes, cauliflower and a delicious sauce teeming with spices. I found this recipe on the forks over knives app, if you do not currently use this app you need to stop right now and look it up. For a nominal fee you can have vegan/plant-based recipes right at your fingertips. I love using the app in the grocery store to look up recipes and make sure I’m purchasing the correct ingredients. They load new recipes all the time. Literally every time I open the app it has new recipes.

I usually make Vegan Garlic Naan/Flatbread while the casserole is baking. My family expects it as a side now. In the 30 minutes the casserole is in the oven you can whip up the bread from start to finish. My parents like to sprinkle plant-based Pepperjack shreds by Daiya Foods on this casserole. We are currently doing the Pandemic thing and are quarantined, so they have been getting Heartie Kitchen deliveries.

Indian Spiced Cauliflower and Potato Casserole

  • Servings: 8
  • Difficulty: moderate
  • Print

This is a tasty nourishing vegan casserole, packed with potatoes, cauliflower and a delicious sauce teeming with spices.


Ingredients

  • 1 tbsp. cumin
  • 1 tsp. sea salt
  • 1/2 tsp. ground ginger
  • 1/2 tsp. turmeric
  • 1/8-1/4 tsp. cayenne pepper
  • 1/8 tsp. ground cinnamon
  • 1 cup brown rice (uncooked)
  • 3 1/2 cups diced yellow potatoes (~3 medium sized potatoes)
  • 1 head cauliflower broken into florets (~4 cups)
  • 2 carrots, diced
  • 1 15oz can chickpeas (garbanzo beans), drained and rinsed
  • 1 15oz can tomato sauce
  • 1 14.5oz can diced tomatoes
  • 1/2 cup frozen peas
  • 1/4 cup fresh cilantro
  • vegan non-cheese shreds (optional)

Directions

  1. In a small bowl stir together cumin, salt, ginger, turmeric, pepper and cinnamon. Set aside.
  2. Preheat oven to 375°. In a large pot, bring 10 cups of water to boiling. Stir in rice. Return to heat; reduce heat; simmer 15 minutes.
  3. Stir in potatoes; simmer 10 minutes.
  4. Stir in cauliflower and carrots; simmer 2 minutes. (vegetables will be crisp.)
  5. Drain the water off and return to the large pot.
  6. Stir in chickpeas, tomato sauce, diced tomatoes, and peas. Stir in spice mix.
  7. Spread into a 9 x 13 baking dish. Bake, covered, 30 minutes or until heated through and vegetables are tender.
  8. Let stand 10 minutes before serving. If desired, top with cilantro and/or vegan shreds.
  9. Serve warm with vegan garlic naan/flatbread if desired.


theheartie.kitchen

Published by Renae Long

My name is Renae Long, I am a wife and a mother of three boys. February 29, 2016, my husband suffered a massive heart attack. His cardiologist told us we needed to change the way we eat, in order to reverse his heart disease. Over the next two weeks we made some big changes, tossing everything we had been taught about food out the window. Follow me as we take on the challenge of a whole food plant based lifestyle and learn how great a body can be! HeartHealthy TheHeartieKitchen ❤️ur❤️

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6 thoughts on “Indian Spiced Cauliflower and Potato Casserole”

  1. I made this recipe yesterday (I follow the Forks Over Knives regime). I made it exactly as written except I don’t like peas in tomato sauce, so I substituted green peppers, which I threw in raw before the baking stage. I usually halve the FOK recipes because I’m the only one in the house who follows FOK. I have to say, it made enough to feed an army. It tasted a little on the bland side, so I made up another batch of the spices and added nearly the whole lot to the leftovers. This is my first try with a tomato-based curry. I was skeptical, but it is divine. Next time I will cut the recipe in half, and then cut the rice in half again. There is way too much rice.

    Another problem I had was in the directions. It says simmer the rice 15 minutes, then add the potatoes and simmer 10 minutes. However, when you add the potatoes, the simmering stops. Do you wait till it comes to a simmer again, or do you start timing when you add the potatoes? Same thing with the cauliflower & carrots. I think I overcooked things a bit.

    It’s nice to find a curry recipe that doesn’t involve coconut milk. I give it five stars for taste, although it looks a little like sludge! Cutting the rice back might fix that.

    Reply

    1. I’m so glad you tried the recipe and enjoyed it. The beauty of many of these recipes is that you can adapt and change them to meet your own personal preferences. It does make a full 9 x 13 casserole dish, so definitely a family sized portion. I have found that it can be frozen, which might be a time saver for you with meal prep since you are the only one in your house following FOK. When adding the potatoes, they will need the full 10 minutes of simmer time to cook through, so wait until you get a simmer again before starting your timer.

      Enjoy plant strong and heart healthy!

      Reply

      1. Oh, I’m happy to know it can be frozen. I was wondering about freezing it but wasn’t sure because of the potatoes. Thanks for that tip and answering the simmering question.

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