Thai Peanut Cauliflower Dump & Bake

Are you looking for a hassle-free meal that’s packed with plant protein !?

Look no further than this Thai Peanut Chickpea Dump & Bake! Simply dump everything into a baking dish, pop it in the oven, and voila! Dinner is served. This flavourful dish is bound to become a favourite in your household! 😋💚🥜

Ingredients

• 1 cup quinoa, rinsed

• 1 can (14 oz) coconut milk

• 1 can (14 oz) chickpeas, drained and rinsed

• 1 cup vegetable stock

• 1 small head cauliflower, chopped into florets

• 1 onion, diced

• 3 cloves garlic, minced

• 2 tablespoons red curry paste

• 1 tablespoon soy sauce or tamari

• 2 tablespoons peanut butter

• 1 tablespoon maple syrup or coconut sugar

• 1 teaspoon ground ginger

• 1 teaspoon ground turmeric

• salt and pepper to taste

• fresh cilantro for garnish (optional)
  

Directions

1. Preheat your oven to 375°F (190°C).

2. In a large mixing bowl, combine the quinoa, coconut milk, chickpeas, vegetable stock, cauliflower florets, diced onion, minced garlic, red curry paste, soy sauce or tamari, peanut butter, maple syrup or coconut sugar, ground ginger, ground turmeric, salt, and pepper. Adjust seasoning if needed.

3. Mix until everything is well combined. Transfer the mixture to a large baking dish, spreading it out evenly.

4. Cover the baking dish with aluminum foil and bake in the preheated oven for 45-50 minutes, or until the quinoa is cooked and the cauliflower is tender.

5. Remove the foil and bake for an additional 10-15 minutes, or until the top is slightly golden.

6. Once done, remove from the oven and let it cool for a few minutes.

7. Serve the Red Curry Coconut Thai Curry Quinoa Cauliflower Chickpea Dump and Bake hot, garnished with fresh cilantro if desired. Enjoy your delicious and nutritious vegan meal with the added richness of peanut butter!