One-Pan Baked Coconut Curry Orzo with Chickpeas
Imported from Instagram
50 minEasy4 servings

One-Pan Baked Coconut Curry Orzo with Chickpeas

A comforting, vegetarian one-pan dish that takes just 5 minutes to prepare. Simply mix all the ingredients in a baking dish and let the oven do the rest.

Mise turned a cooking video on Instagram into this written step-by-step recipe — 11 ingredients, 3 steps, 50 min, with a generated photo for every step.

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Time50min
LevelEasy
Servings4
Method 3 steps
01

In a baking dish, add the orzo, drained chickpeas, crushed tomatoes, coconut milk, curry powder, garlic powder, paprika, salt, pepper, and the crumbled bouillon cube. Pour in the boiling water and stir everything together quickly.

02

Cover the baking dish tightly with aluminum foil and bake at 200°C (400°F) for 45 minutes.

03

Remove from the oven, uncover, and mix well before serving hot.

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Notes

This fusion dinner combines the creamy texture of a coconut-based curry with the satisfying bite of orzo pasta. By utilizing a high-heat baking method rather than stovetop simmering, the starch from the pasta releases into the tomato and coconut liquids to create a thick, velvety sauce. The chickpeas soften and absorb the aromatics, while the spices bloom under the sealed foil environment to provide a consistent heat throughout the dish. This preparation results in a comforting, uniform consistency similar to a baked risotto without the need for active stirring.

The success of the meal depends on the tight seal of the baking dish, which traps steam to hydrate the grain and soften the legumes. It is an ideal choice for busy weeknights when hands-on time is limited but a warm, savory meal is desired. Expect a rich, orange-hued pasta dish that balances the acidity of the tomatoes with the fat of the coconut milk. Each forkful carries a mild warmth from the curry and paprika, making it a reliable staple for vegetarian dining.

Before you start

  • Ensure the aluminum foil is crimped tightly around the edges of the baking dish to prevent steam from escaping, which would result in crunchy, undercooked orzo.
  • Crumble the bouillon cube into very fine pieces before adding the boiling water to ensure the salt and seasoning distribute evenly throughout the pasta and chickpeas.
  • When you remove the foil after forty-five minutes, the liquid may look slightly separated. Stirring vigorously for thirty seconds will emulsify the coconut milk and starches.
  • Preheat the oven fully to 200C before the dish goes in. Starting in a cold oven will lead to mushy pasta because the orzo soaks up too much water.

Swaps that work

  • Replace the coconut milk with an equal 50ml of heavy cream for a more traditional dairy-based sauce that is less sweet.
  • Substitute the 100g of crushed tomatoes with 100g of tomato passata if you prefer a smoother sauce without any small vegetable chunks.
  • Swap the chickpeas for an equal volume of canned cannellini beans for a softer texture that blends more seamlessly into the cooked orzo.

Keeping it

Keep leftovers in an airtight container in the refrigerator for up to three days. The orzo will continue to absorb the sauce as it sits, so the texture will become denser over time. To reheat, add a tablespoon of water or broth and microwave on medium power, or warm on the stove. This dish is not suitable for freezing, as the pasta becomes unpleasantly soft and the coconut milk sauce tends to break upon thawing.

Questions

Why did my orzo come out dry or undercooked?

This usually happens if the seal on the baking dish was not airtight. If steam escapes, the pasta cannot hydrate. Check that your foil is thick and wrapped securely over the rim. Also, ensure the water was boiling when added to start the cooking process immediately.

Can I make this dish ahead of time?

You can assemble the dry ingredients and spices in the dish in advance, but do not add the boiling water and liquids until you are ready to bake. If the orzo sits in liquid before entering the oven, it will become gummy and lose its distinct shape.

Is this version of the curry very spicy?

The spice level is mild, as it relies on small amounts of curry powder and paprika. To increase the heat, add a pinch of cayenne or red pepper flakes to the dry mixture. To keep it very mild, ensure you are using a sweet or mild curry powder.

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