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Curry-Rice-Casserole

Curry Rice Casserole


  • Prep Time: 60 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 20 mins
  • Yield: 8 to 10 1x

Ingredients

Scale
  • Rice:
  • 3¼ cups water
  • 1½ cups dry/uncooked short-grain brown rice
  • 1 tablespoon curry powder
  • Sauce:
  • 1 cup water
  • 2 oz. raw, unsalted cashews (about ½ cup)
  • Vegetables:
  • 3 cups sliced white or cremini mushrooms (6-8 medium)
  • 1 medium red bell pepper, chopped (about 1½ cups)
  • 1 tablespoon finely chopped garlic (3 to 4 medium cloves)
  • 1 tablespoon curry powder
  • 4 cups chopped broccoli
  • 1 medium zucchini, chopped (about 2 cups)
  • 1 cup water
  • 1 cup cilantro leaves (loosely packed), chopped (about ½ cup)
  • 6 green onions, chopped (about ½ cup)

Instructions

  1. To make the rice, place the water, rice, and 1 tablespoon curry powder into a medium saucepan over high heat, and bring to a boil. Reduce the heat to low, cover, and simmer for 50 minutes. Remove from the heat and let stand for 10 minutes covered.
  2. To start the sauce, place the water and cashews into a small bowl or small blender jar, and set aside (so the cashews can soften).
  3. While the rice is cooking, chop and measure your vegetables and spices. preheat the oven to 375°F.
  4. Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the mushrooms and bell pepper, and cook while stirring for about 3 minutes, adding a little water as needed to prevent sticking. Stir in the garlic and 1 tablespoon curry powder, and cook for 1 minute more.
  5. Stir into the soup pot, the broccoli, zucchini, and 1 cup water. Reduce heat to medium and cover. Cook for 5 minutes, stirring once or twice during, until the broccoli is tender but not falling apart. Remove from the heat.
  6. To finish the sauce, blend the water and cashews until smooth. Add this to the pot of cooked vegetables, along with the cilantro, green onions, and cooked rice. Stir well (if it’s too thick or dry to stir, add a little water).
  7. Spoon into a 9x13-inch casserole dish (no pan preparation is necessary), and spread evenly. Bake uncovered for 20 minutes. Remove from the oven, and let cool for 5 to 10 minutes before serving. Cut into squares or scoop out to serve. If desired, garnish with chopped cilantro and/or ground cashews.

Notes

Curry powders come in a range of heat levels, from mild to hot. Use any level that you like in this recipe.

For more spiciness, add ¼ to ½ teaspoon red pepper flakes.

Cauliflower can be used in place of broccoli (or a mix of both).

If you cannot use cashews, substitute with another nut or seed of your choice. Casseroles need something to hold the ingredients together; this is usually butter, milk, cream, oil, or cheese, so I use a nut sauce instead. But you could also use other types of binding ingredients, such as: tofu, arrowroot, or a little rice flour (or other flour). Or if you don’t care about the binding or richness too much, you can use 1 cup of nondairy milk, light coconut milk, water, or vegetable stock in step 5.

Timesaver: Make the rice earlier in the day (or night before) and/or pre-chop your vegetables and store them in the fridge until your ready to start with step 4.

Curry powder: If you want to go the extra mile, you can make your own curry powder blend; just search online for “curry powder recipes.”

I love mushrooms, but if you don’t, you can just leave them out (and add more of the other vegetables to make up the volume), or add another vegetable that you like (maybe thinly sliced carrots, eggplant, fennel, celery, greens...).