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There’s no need to spend hours over the stove for bold Indian flavor. My paneer and cauliflower curry casserole does just that, dump-and-bake style! It’s a flavorful vegetarian dinner loaded with protein from soft cubes of paneer that soak up flavor as they bake.

A close-up of a spoonful of curry featuring cauliflower, chickpeas, and potato cubes in a thick, orange sauce.
This vegetarian paneer and cauliflower curry casserole is cozy, warmly spiced, and so much easier to make than it looks!
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Indian flavors are something I fell in love with while traveling, and they’ve become one of the cuisines I develop the most recipes for on the site.

What I love about this dump and bake version is that the oven does something a stovetop curry can’t: the dry heat concentrates the sauce as it bubbles, deepening the tomato and coconut flavors without any stirring or babysitting. Most casserole dishes ask you to prep everything upfront. This one has a trick that most people don’t see coming.

indian take out at home

  • Creamy, spiced sauce with real curry depth, not just heat
  • No mushy veggies! Tender cauliflower that stays intact
  • Naturally vegetarian and gluten-free
A bowl of white rice topped with a chickpea and paneer curry, garnished with naan bread, on a green tiled surface with a blue cloth napkin.

Key Ingredients

  • Full-Fat Coconut Milk: Provides body and richness that balances the acidity of tomato paste without splitting in the oven. After testing tons of canned coconut milks for this recipe and my Indian butter chickpeas, Thai Kitchen is my favorite!
  • Tomato Paste: Creates a concentrated, clingy sauce that coats vegetables better than crushed tomatoes.
  • Garam Masala: Adds layered warmth and complexity that holds up to baking, not just quick stovetop cooking.
  • Cauliflower: Absorbs sauce while keeping its structure when added after the initial bake. Use pre-chopped for an easy weeknight vegetarian curry.
  • Paneer: A high-protein cheese that softens beautifully in heat without melting. Traditional curries often use only this as the filling, but I prefer to add more fiber with chickpeas in my paneer curry bake.
  • Chickpeas: Add substance and help the casserole feel filling without crowding the vegetables. Canned is my favorite for a quick dinner.
Various ingredients in bowls on a green tiled surface, including cauliflower, paneer, onion, chickpeas, coconut milk, tomato paste, garlic, ginger, and seasonings.

paneer substitutes

Paneer is great, but if you can’t find it, no worries! You can swap with halloumi or extra-firm tofu. Halloumi is tougher than paneer, so it won’t absorb as much flavor as paneer. That being said, tofu may be the better swap for an oven-baked curry with cauliflower.

A bowl of white rice topped with a chickpea, cauliflower, and potato curry in a rich orange sauce, with a spoon resting in the bowl.
The cauliflower and paneer go in halfway through baking, not at the start. Add them too early and the cauliflower turns to mush and the paneer loses its texture entirely. Adding them to an already-bubbling sauce means they cook through in the remaining time without overcooking.

Pair it with…

This casserole is built to be served over basmati rice with a side of warm homemade naan for scooping. For a fuller Indian-inspired spread, add a side of Madras lentils or tofu tikka masala alongside.

(And if you love this flavor profile, chickpea tikka masala and Indian-inspired tofu curry are both worth adding to the rotation!)

Baked dish with cauliflower florets, chickpeas, cubed paneer, and sauce, served in a rectangular baking dish with a metal serving spoon.
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Paneer and Cauliflower Curry Casserole (Dump & Bake)

By: Sarah Bond
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 6 servings
This paneer and cauliflower curry casserole delivers bold Indian flavor dump and bake style. A flavorful vegetarian dinner loaded with protein rich paneer in just one pan!

Ingredients 

  • 1 13-oz can full-fat coconut milk, 370 g
  • 1 6-oz can tomato paste, 170 g
  • 1 Tbsp freshly grated ginger
  • 4 cloves garlic, minced
  • 1 Tbsp garam masala
  • 1 tsp ground coriander seed
  • 1 tsp kashmiri chili powder, or use ¾ tsp sweet paprika and ¼ tsp cayenne
  • ½ tsp each salt and cumin
  • 1 15-oz can chickpeas, drained, 425 g
  • 1 medium yellow onion, finely diced, about 1 ½ cups
  • 1 medium head cauliflower, cut into bite-sized florets, 3 to 4 cups
  • 1 6- to 8-oz block paneer, cut into cubes
  • To serve: basmati rice and naan
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Instructions 

  • Preheat oven to 375°F (190°C). If serving with rice, prepare that now.
  • Dump: To a 9×13-inch casserole dish, dump 1 13-oz can full-fat coconut milk, 1 6-oz can tomato paste, 1 Tbsp freshly grated ginger, 4 cloves garlic (minced), 1 Tbsp garam masala, 1 tsp ground coriander seed, 1 tsp kashmiri chili powder (or substitute as listed), and ½ tsp each salt and cumin. Whisk to combine.
    Stir in 1 15-oz can chickpeas and 1 medium yellow onion (finely diced).
    A baking dish with a tomato-based sauce, topped with chickpeas and chopped onions, being mixed with a wooden spoon on a green tiled surface.
  • Bake: Cover tightly with aluminum foil. Bake for 20 minutes, or until sauce is bubbling.
    A baking dish filled with chickpea curry in a creamy tomato sauce, with a wooden spoon resting inside the mixture.
  • Mix-Ins: Remove from oven and stir in 1 medium head cauliflower (cut into florets). Sprinkle 1 6- to 8-oz block paneer (cubed) over the top of the dish without stirring. Return to oven, uncovered, for 20 to 30 minutes, or until cauliflower is fork-tender.
    If you notice the paneer browning too quickly, cover the dish with aluminum foil until cauliflower is tender.
    A baking dish filled with cauliflower florets, chickpeas, tomato sauce, and topped with cubed paneer cheese on a green tiled surface.
  • Serve warm with basmati rice and naan. We especially love it with sliced cucumbers and a drizzle of yogurt!
    Baked cauliflower florets and chickpeas in a reddish sauce, topped with diced cheese, in a rectangular baking dish with a serving fork.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently in the microwave or oven with a splash of water or coconut milk to loosen the sauce.
Freezes well for up to 2 months, though paneer will be slightly firmer and cauliflower slightly softer after thawing.

Nutrition

Serving: 1serving | Calories: 320kcal | Carbohydrates: 24g | Protein: 12g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 480mg | Potassium: 680mg | Fiber: 6g | Sugar: 7g | Vitamin A: 820IU | Vitamin C: 48mg | Calcium: 220mg | Iron: 4mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

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