Baked One-Pan Vegetable Curry
Takeout curry is one of my favorite mid-week pleasures. Warmly spiced vegetables over a bed of rice, in all its creamy glory, is nothing short of soul-soothing. However, this year my family has been laser-focused on reigning in our food budget, leaving little room for impulse takeout purchases.
Ingredients
- 1 (10-ounce) package frozen cooked rice
- 1 (15-ounce) can chickpeas, drained
- 8 ounces frozen mixed vegetables
- 1 (12-ounce) jar or package curry simmer sauce, such as Maya Kaimal
- Greek or whole-milk yogurt, for serving
- Arrange a rack in the middle of the oven and heat to 350°F. Layer the rice, chickpeas, vegetables in an 8x8-inch baking dish. Cover tightly with aluminum foil and bake for 20 minutes. Uncover and pour the simmer sauce evenly over the vegetables. Bake until the rice is warmed through and the sauce is bubbly, 15 to 20 minutes more. Serve with a dollop of yogurt, if desired.