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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)

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!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Dishes
Cuisine: Indian
Diet: Gluten Free, Halal, Hindu, Kosher, Vegetarian
Keyword: cauliflower casserole, indian casserole, paneer casserole
Servings: 6 servings
Author: Sarah Bond

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

Instructions

  • Preheat oven to 375°F (190°C). If serving with rice, prepare that now.
  • Dump: To a 9x13-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.

Video

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
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