A twist on classic comfort food, this vegan rice casserole includes butternut squash, chickpeas and baby spinach. Warm curry powder seasons this hearty gluten-free dinner.

Brown Rice Casserole with Curry Butternut Squash [Vegan, Gluten-Free]

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Cooking Time



  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 1 + 1/2 tablespoons curry powder
  • 14.5-ounce can coconut milk
  • 3 cups cooked brown basmati rice
  • 10- ounces fresh baby spinach
  • 4 cups cooked butternut squash
  • 14.5-ounce can chickpeas, drained and rinsed
  • Cilantro, for serving


  1. Heat oven to 400°F.
  2. Warm coconut oil in a pan over medium heat. Add diced onion and saute 10 minutes, stirring occasionally. Remove from heat and stir in curry powder and coconut milk.
  3. In a large casserole dish, combine cooked rice, spinach, cooked butternut squash, chickpeas.
  4. Pour onions and coconut milk over the rice mixture. Stir well to combine.
  5. Bake for 20 minutes.
  6. Serve with a garnish of cilantro.

Nutritional Information

Per Serving: Calories: 403 | Carbs: 57 g | Fat: 17 g | Protein: 11 g | Sodium: 155 mg | Sugar: 6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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