
This vegan rice casserole dump dinner features aromatic rice, chickpeas, vegetables and a spicy thai coconut curry sauce. The perfect weeknight dinner thats hearty, packed with flavour and so easy to make!

I am so excited to share this recipe with you because 1) who doesn’t love thai curry?! And 2) it's the EASIEST weeknight dinner AKA a dump dinner!
Ummm, what is a dump dinner- you may ask?
A dump-and-bake meal is basically a recipe that requires you to simply dump all the ingredients into a casserole dish and bake until cooked. Pretty neat, eh?
I first saw this concept of dump meals on my Pinterest feed when I first started using Pinterest (I think it was for parmesan chicken and rice) and thought it was so cool but never joined in on the hype until coming up with my no-boil baked pasta dish and realizing how handy these kind of recipes actually are. I mean, these recipes are virtually hands free AND it reduces the amount of dishes!

Ingredients
You only need 10 ingredients to make this dump and bake meal!
The base of this casserole is made from long grain rice and chickpeas. Of course we have to throw in some vegetables so I chose carrots, onion, bell pepper and broccoli but you can really use any of your favourites! Sweet potato, zucchini or cauliflower would all be really great choices too.
The thai red curry sauce is spicy and coconut-y made from red curry paste, coconut milk, vegetable broth (or water), soy sauce and garlic. I used around 3 tablespoon of red thai curry paste but you can decrease it to 2 tablespoon if you don't like it too spicy or up it to 4 tablespoon if you like things super hot.
How to Make Thai Red Curry Rice Casserole
The best thing about dump dinners is that they're literally the EASIEST meal to make. Just throw everything into a casserole dish, cover and bake!
I did wait to put in the broccoli towards the end when the rice was just done cooking because I like my broccoli with a little more texture and snap rather than super cooked.
Defiantly make sure that the rice is fully submerged under liquid to ensure it cooks all the way through.

Tips to Making Vegan Rice Casserole
- Type of Rice: Best to use long grain rice. Short grain and medium grain will also work (jasmine). Do not use brown rice. Quinoa could work but I have not experimented.
- Cover Dish TIGHTLY With Foil: This ensures the rice 'boils' like it would in a rice cooker.
- Troubleshooting Rice: If you find the rice is still slightly undercooked and there is no more liquid, stir in just enough water so it's covered in liquid. If you find the rice getting too soggy, take off the foil and it will cook off extra liquid.
How to Store Veggie Rice Casserole
- Refrigerator: once fully cooled, store left overs in an air tight container covered in the fridge for up to 4 days.
- Freezer: once fully cooled, re-cover with foil and freeze entire casserole for up to 3 months. To re-heat, take it out of the freezer and let it thaw overnight. Bake at 350 F for 15-20 minutes, or until heated through.

I hope you guys try and LOVE this Red Curry Rice Dump Meal as much as we do!! It's seriously a weeknight life saver and left overs can be eaten for lunch the next day (win-win!!). Plus, it's super satisfying to have especially on a cold winter night because of how hearty and spicy it is. 🙂

More Vegan Casseroles to Try!
- Vegan Tempeh Tuna Noodle Casserole
- Vegan Cheesy Cauliflower Casserole
- Kabocha Sweet Potato Casserole
- 5-Ingredient No Boil Baked Pasta
- Hummus Pasta Bake with Soyrizo

If you recreate this Thai Red Curry Rice Casserole recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

Thai Red Curry Rice Casserole
Description
This vegan rice casserole dump dinner features aromatic rice, chickpeas, vegetables and a spicy thai coconut curry sauce. The perfect weeknight dinner thats hearty, packed with flavour and so easy to make!
Ingredients
Thai Coconut Red Curry Sauce
- 3-4 tablespoon red curry paste
- 1 cup full fat coconut milk (250ml)
- 1 cup vegetable broth or water (250ml)
- 1.5 tbsp soy sauce
- 2 garlic cloves, minced
- ¼ tsp salt
Casserole:
- 1 large carrot, sliced (125g)
- 1 medium onion, sliced (80g)
- 1 small bell pepper (90g)
- 1 15 oz can chickpeas, drained and rinsed (250g)
- 1 head of broccoli, chopped (180g)
- 1 cup jasmine rice, dry (185g)
To Serve:
- lime juice
- cilantro
Instructions
- Pre-heat oven to 400 F.
- Add all the thai coconut red curry sauce ingredients into a 9x10 inch casserole dish and stir until combined. Then toss in the chopped carrots, onions, bell peppers and chickpeas. Evenly spread the rice on top.
- Cover and seal the casserole dish tightly using aluminum foil. Bake casserole for 50 minutes, or until rice is tender.
- Remove the casserole from the oven and scatter broccoli on top. Cover with foil and bake for another 10 minutes, until the broccoli is cooked.
- Remove from the oven and serve with lime juice and cilantro.
Notes
- Helpful Equipment: 8x11 inch casserole dish
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
SAVE IT FOR LATER! ↓

Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen!
Michelle says
Was hesitant to try this since there were no reviews but I wanted to post a review this so the people know! So easy so delicious. I added some fresh basil too. Will definitely be making this again!
★★★★★
Lisa Kitahara says
YUM fresh basil would be so good on this- thank you for the feed back!! <3
Susan says
Wow! A great and fast recipe that was easy to prepare and delicious to eat!
I ran out of red thai curry however, green thai curry saved the day...lol The dish came out a little spicy with a whole lot of sweetness. I doubled the recipe and left the cook time as stated and let me tell you it was perfect!
Thank you for this easy and flavorful dish!
★★★★★
Sally Baker says
I haven't made this yet, BUT I always have these ingredients on-hand (I do a lot of Asian cooking), and it seems so simple. What's not to like!
★★★★★
Cheryl says
Can you add chicken
Lisa Kitahara says
Sure!
Casey Pulci says
Love me a good dump and bale and these flavors are delicious. We like spicy so we had to chop up some red chilies to add and husband still adds limes juice mixed with sriracha to our on top when heating up. It delicious. Thank you again
★★★★★
Tasha Barnes says
So easy and delicious! By far one of my favorite curry recipes!
★★★★★
Bipal Bhullar says
Made it in an InstantPot, it was a hit. Will be making again!
★★★★★
Lisa Kitahara says
Glad you enjoyed Bipal! Loved that you used the instant pot, i'll have to try that too!
Rheanna says
This is delicious! I will do the full recommended 4 tbs of red curry sauce next time for added flavor. Thanks for the recipe.
★★★★★
Lisa Kitahara says
Hi Rheanna,
So happy to hear you enjoyed this recipe! Thank you for the feedback 🙂
Norina says
Thanks so much! I did substitute quinoa. I have a 9 by 13 inch pan and upped the quantities a bit. You really can’t make a mistake with this fabulous recipe! Also set the oven to 450 and baked it for 45 minutes. Such a wonderful, healthy, delicious comfort food casserole.
★★★★★
Lisa Kitahara says
So glad you enjoyed Norina! 🙂
Karen says
This was great! I can't have chickpeas, so I cubed and roasted some tofu and eggplant instead. Followed the rest of the recipe as written. Sooo good!!
Thanks for posting this, Lisa
Susan says
I loved how easy it was to make, I didn't add the broccoli as I didn't have any, but it was really good. I used 3 tablespoons of the paste and it was very tasty. I thought it would keep for the next night, but already had seconds! X
★★★★★
Nancy Halloran says
This was excellent. I used jasmine rice as suggested, steamed the broccoli slightly and cooked it for about 5 extra minutes and it was so full of flavour and easy peasy.
★★★★★
James says
Will try this tonight. Picture shows cashews but not in ingredients.
Sara says
I didn't have red curry paste so I used green, and omitted the salt and soy sauce. After putting everything in the casserole dish I realized I was out of tin foil so I poured it into my cast-iron Dutch oven with lid. It turned out great! I will definitely make this again.
★★★★★
Julie says
What is the reason not to use brown rice? I was planning to make this recipe, but brown is all I have so I was wondering what it would affect if I use it. Thanks!
Lisa Kitahara says
Because the cooking time is much much longer!
emaches says
How would you adjust the ingredients and cooking time in order to use brown basmati rice?