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Pumpkin Rice Casserole

A perfect casserole that is super easy to make and even easier to enjoy with friends and family. The ideal casserole to enjoy on its own or as part of a bigger meal, great for thanksgiving, festive occasions or whenever you fancy a yummy warming dish that can be made even on your busiest day.


‣ 2 Tablespoons of olive oil

‣ 1 Large red onion, diced

‣ 3 cloves of garlic, chopped

‣ 1 medium carrot, diced

‣ 1 zucchini, diced

‣ 3 cups of Pumpkin puree

‣ 4 cups of cooked brown rice

‣ 1 tin of chick peas, drained

‣ 1 cup of Coconut cream (the upper, creamy part of a tin of coconut milk )

‣ 1 teaspoon of curry powder

‣ 1 teaspoon of turmeric powder

‣ 1 tablespoon of nutritional yeast

‣ 3 Table spoons of crushed walnuts

‣ ½ teaspoon of salt

‣ 1/3 teaspoon of pepper

‣ A bunch of fresh spinach

‣ Handful of chopped Parsley (or coriander if you prefer)

Pumpkin Rice Casserole.jpg


1) Preheat your oven to 180 degrees Celsius

2) Saute onion and garlic in olive oil

3) Add carrots and leave to cook for  5 minutes or until golden and soft

4) Add zucchini and cook for another 5 minutes on medium heat

5) Place the cooked brown rice in a big casserole dish

6) Drain the chickpeas and add them to the rice and mix

7) Add the pumpkin puree, curry powder, turmeric , nutritional yeast , salt and pepper, and walnuts

8) And mix all together

9) Add the cooked vegetables and stir in the fresh spinach

10) Once mixed all together, put the casserole in the preheated oven

11) Cook for 20 minutes (check after ten minutes and feel free to stir ingredients so spinach does not get crispy if close to the top)

12) Remove from oven and fluff with a fork

13) Sprinkle with freshly chopped parsley and serve


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