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Baked Veggie Curry Casserole
5 from 93 votes

Baked Veggie Curry Casserole

This baked veggie curry casserole combines an array of spices with coconut milk and tomato puree to coat mixed vegetables, then is baked until tender. The result is a warmly spiced, creamy vegetable casserole garnished with lemon juice and cilantro. It works well as a vegetarian main or side and can be served alongside flatbread or rice for a complete meal.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 6
Calories: 138 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Add oil to a baking dish, a 7x11 inch baking dish.
  2. 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)
  3. 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.
  4. Take the dish out from the oven and add in the tomato puree, nondairy milk, and salt, and mix in.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 138

% 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.