Susan from The Wimpy Vegetarian brings fusion to a whole new level with this chickpea curry enchilada casserole. The sauce is magic, she says, and her carnivore husband agrees. We are sure you will too! What a great dish for #WeekdaySupper and One-Pot Wednesday.
I’m thinking you won’t see these enchiladas on the menu at your neighborhood Mexican restaurant. They’re closer to a samosa from your favorite Indian haunt, what with the chickpea curry and lime rice. But somewhere along the way the samosa and enchilada hooked up in my brain, and I ended up with a baked enchilada casserole stuffed with lime rice, roasted red peppers, and chickpeas simmered in a sauce of sautéed onions, curry powder, ginger, cinnamon, and coconut milk.
This is the part of cooking I like best. Stealing things from various cuisines to reinvent a favorite dish in a way that creates a completely different dish that stands on its own. In this case, the sauce is what makes the dish special. There was a recent New York Times article on the new mother sauces of today’s cooking. Mother sauces are base sauces that can be adjusted to create a host of secondary sauces. Curries weren’t on their list, but they should have been. They’re perfect over rice or potatoes, and mix it up well with most any animal or vegetable protein.
- 1 tablespoon extra-virgin olive oil
- 2 cups finely diced yellow onion
- 2 large cloves of garlic, minced
- 2 teaspoons curry powder
- ¼ teaspoon ground cinnamon
- 1 cup water or vegetable broth
- 1 13.66-fluid-ounce can light coconut milk (or regular coconut milk)
- 1 tablespoon lime juice
- 1 teaspoon ground ginger
- 1½ teaspoons kosher salt
- 2 cups cooked chickpeas
- 1 tablespoon sriracha (optional)
- 2 ¼ cups water
- 1 cup uncooked basmati brown rice
- 1 teaspoon kosher salt
- 1 teaspoon lime juice
- Zest from ½ lime
- Butter for the baking pan
- 1 cup roasted red pepper strips
- 6 flour tortillas
- Coarsely diced chicken (optional)
- ½ cup grated cheddar cheese
- 2 tablespoons coarsely chopped cilantro
- Heat up the olive oil in a large skillet over medium-high heat.
- Add the onion and sauté until completely softened, about 10 minutes.
- Stir in the garlic, curry powder, and cinnamon, and sauté for an additional minute or two to toast the spices.
- Add the water or vegetable broth all at once, and simmer until reduced by half, about 10 minutes.
- Stir in the remaining ingredients for the Chickpea Curry, and simmer on low for 10 minutes.
- Correct for any seasoning or lime juice to your own preferences.
- Bring the water to a simmer in a small pot over high heat.
- Reduce the heat and add the rice and salt.
- Cover the pot and simmer on low until the rice is tender – about 20 minutes.
- Stir in the lime juice and zest.
- Preheat the oven to 350°F. Butter a 7” X 11” baking pan.
- Construct the enchiladas with rice, chickpea curry and a few roasted red pepper strips.
- Roll up and place in the baking dish, with the seam side facing down. Roll up five more, and feel free to add chicken strips to some for the omnivores at the table.
- Be sure to reserve a few red pepper strips for the topping.
- Tuck the enchiladas into the baking dish – they’ll be pretty snug.
- Top with ½ cup of the Chickpea Curry and the cheese.
- Cover with foil and bake for 20 minutes.
- Uncover and bake for an additional 10 minutes.
- Sprinkle the top with freshly chopped cilantro, and serve warm.
Pin Chickpea Curry Enchilada Casserole!
One-pan meals like this are ideal for our family, especially since it’s easy to stuff chicken into some of the enchiladas for my solidly non-vegetarian husband. I’d love to hear about any of your favorite one-pan meals that are good for both vegetarians and omnivores at the table!
If you are a fan of curry, you might also enjoy these recipes:
Looking for more Weekday Supper recipes? It’s easy to find them. Just search the #WeekdaySupper hashtag across social media and this website. Also check out the Weekday Supper Pinterest board for plenty more ideas and inspiration.