Baked Veggie Curry Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6
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Calories
138 kcal
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Course
Main Course
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Cuisine
Indian
Baked Veggie Curry Casserole
Description
The recipe begins by mixing neutral cooking oil with a blend of ground coriander, cumin, cardamom, black pepper, paprika, ground mustard, and optional bay leaves in a baking dish. Red onion, garlic, and green chili are added and lightly baked until onions begin to brown. Tomato puree and coconut milk or a thick non-dairy milk blend are mixed in, followed by salt and the choice of chopped vegetables such as cauliflower, green beans, squash, potatoes, zucchini, or carrots, all cut to similar sizes for even cooking.
The dish is returned to the oven and baked for 35-40 minutes until the vegetables are cooked to preference and the sauce thickens slightly. Before serving, lemon juice and cilantro are added for freshness and brightness. Additional pepper flakes or non-dairy cream can be used as garnish if desired.
This casserole offers a versatile way to enjoy vegetables infused with Indian-style spices in a creamy, oven-baked preparation. It pairs well with flatbread or rice to complete the meal, delivering comforting warmth and varied textures.
The recipe may be doubled with a larger baking dish and possible extension of cooking time. Using fresh tomatoes requires blending them and incorporating after the onion step with some additional bake time. Leftovers keep well refrigerated for three days, and adding chickpeas in place of some vegetables can increase the dish’s heartiness.
Ingredients
- 2 tsp neutral cooking oil generic cooking oil
- 2 tsp ground coriander
- 1 tsp cumin ground
- 1/2 tsp ground cardamom
- 1/4 tsp black pepper
- 1 tsp paprika
- 1/4 tsp ground mustard
- 2 bay leaf optional
- 1/2 cup onion red, chopped
- 3 cloves garlic finely chopped
- 1 Indian green chili finely chopped or add 1/4 teaspoon cayenne instead, or serrano
- 8 oz tomato puree unseasoned, can of
- 14 oz coconut milk or 1 1/4 cup thick non dairy milk such as oat milk or cashew milk (1/4 cup cashews blended with 1 1/4 cup water, can
- 3/4 tsp salt
- 3-4 cups vegetables such as cauliflower, green beans, butternut squash, or sweet potatoes, regular potatoes, zucchini, carrots, seasonal vegetables, etc, chopped to about 3/4 inch or similar sizes, chopped
- lemon juice for garnish
- cilantro for garnish
Instructions
- Add oil to a baking dish, a 7x11 inch baking dish.
- Add in the spices and mix. Add in the onion, garlic, green chili, and a good pinch of salt, and mix it, and spread out. (Add 1-2 tsp garam masala or curry powder for more spice flavor)
- Put the baking dish in the oven at 400 degrees F for about 7-9 minutes, or until the onions are starting to turn golden.
- Take the dish out from the oven and add in the tomato puree, nondairy milk, and salt, and mix in.
- Add in the vegetables, and mix well to coat, and put the dish back in the oven to bake for 35-40 minutes, or until the vegetables are done to preference.
- Take the dish out of the oven, add a drizzle of lemon juice, and chopped cilantro for garnish. You can add in some pepper flakes or a drizzle of non dairy cream as well. Serve it with flat bread, or over rice.
Notes
- You can double the recipe using a larger casserole dish with slightly increased baking time.
- Pre-mixed spices like garam masala, curry powder, berbere, Cajun spice blend, or Jamaican curry powder can substitute ground spices.
- For fresh tomatoes, purée 3 tomatoes and add after onions are golden; bake 6-8 minutes before adding veggies and milk.
- The casserole keeps in the refrigerator for up to three days.
- Adding a can of cooked chickpeas instead of a cup of vegetables makes it a heartier meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Sodium | 415mg | 17% |
| Potassium | 233mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 4789IU | 96% |
| Vitamin C | 12mg | 13% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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