Indian-Spiced Cauliflower, Potato Bake Casserole
In this nourishing easy vegan casserole, potatoes, cauliflower, and a medley of other veggies are baked to tender perfection.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Cooking tools:
- Dutch oven
- Baking dish
- Oven
- Stove
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Can opener
- Wooden spoon
- Spoon
Ingredients
- 1 tablespoon ground cumin
- 1 teaspoon sea salt
- ½ teaspoon ground ginger
- ½ teaspoon turmeric
- ⅛ to ¼ teaspoon cayenne pepper
- ⅛ teaspoon ground cinnamon
- 1 cup brown rice
- 1 lb. Yukon gold potatoes, cut into ¾-inch pieces
- 4 cups small cauliflower florets
- ½ cup thinly sliced carrot
- 1 15-oz. can no-salt-added chickpeas, rinsed and drained
- 1 15-oz. can no-salt-added tomato sauce
- 1 14.5-oz. can no-salt-added fire-roasted diced tomatoes, undrained
- ½ cup frozen peas
- ¼ cup chopped fresh cilantro (optional)
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