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5.0 from 93 votes

Baked Veggie Curry Casserole

Up your weeknight dinner casserole with this easy vegan vegetable curry casserole loaded with Indian spices and creamy tomato gravy! All in 1 dish!

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

Ingredients

  • 2 tsp oil
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground cardamom
  • 1/4 tsp black pepper
  • 1 tsp paprika
  • 1/4 tsp ground mustard
  • 2 bay leaves optional
  • 1/2 cup chopped red onion
  • 3 cloves garlic finely chopped
  • 1 hot Indian green chili or serrano finely chopped or add 1/4 teaspoon cayenne instead
  • 8 oz Can of Tomato Puree (unseasoned)
  • 14 oz Can 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 )
  • 3/4 tsp salt
  • 3-4 cups chopped 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
  • lemon juice and 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 easily double this recipe, just use a slightly larger casserole dish. You might need to add a few minutes to the cooking time. Instead of the ground spices, you can also use pre mixed spices such as 1.5 -2 tsp of garam masala, or 2 tsp curry powder, or berbere, or cajun spice blend, or Jamaican curry powder.
  • if using fresh tomatoes, Purée 3 tomatoes. add to the dish  after the onions are golden, and bake for another 6 to 8 minutes and then proceed with adding the veggies and milk 
  • The baked curry will keep in the fridge for up to three days.
  • Add in 1 can of cooked chickpeas instead of a 1 cup of the veggies to make this into a hearty meal 

Nutrition Information

Calories 138kcal (7%) Carbohydrates 17g (6%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 5g (25%) Sodium 415mg (17%) Potassium 233mg (7%) Fiber 4g (16%) Sugar 1g (2%) Vitamin A 4789IU (96%) Vitamin C 12mg (13%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

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.