Vegetable Curry Casserole
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
8 people
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Calories
446 kcal
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Course
Main Course
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Cuisine
Indian
Vegetable Curry Casserole
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Tons of vegetables, rice & yellow curry sauce all cook together in this Vegetable Curry Casserole, creating an incredibly flavorful meal, that's easy to make, gluten free & vegan!
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Ingredients
- 2 tablespoons olive oil
- 1 cup onion large dice
- 1 tablespoon ginger grated, fresh
- 3 cloves garlic minced
- ¼ cup curry powder
- 1 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- ¼ cup brown sugar
- 2 .5 oz coconut milk light, canned
- 1 cup vegetable broth
- 2 cups bell pepper large dice
- 2 pounds sweet potato large dice
- 1 cup carrot sliced ½ inch thick
- 2 cups cauliflower florets
- 2 tomato cored and chopped
- 2 cups white rice or basmati rice, uncooked
Optional Toppings
- 2 tablespoons cilantro chopped, fresh
- 1 lime sliced into wedges for serving
- ½ cup Greek yogurt or coconut yogurt
Instructions
- Preheat the oven to 350°F.
- Heat the olive oil in a large pot or dutch oven on the stove over medium high heat.
- Add the onion and cook for 6-8 minutes, or until the onions begin to brown.
- Add the ginger and garlic, cook for 1 minute.
- Add the curry powder and cayenne pepper, toast the spices in the pot for 30 seconds.
- Add the tomato paste and stir into the other ingredients until well combined, about 30-60 seconds.
- Add the brown sugar, coconut milk and vegetable broth, stir to combine all of the ingredients.
- Add the bell pepper, sweet potatoes, carrots, cauliflower and tomatoes, toss the vegetables in the curry sauce.
- Spray a 9” x 13” baking dish with cooking spray.
- Spread the rice in the bottom of the baking dish, cover with the vegetables and curry sauce.
- Cover the baking dish with a piece of foil.
- Place in the oven to bake for 40 minutes.
- Remove from the oven and serve with fresh cilantro, lime wedges and yogurt, if you'd like.
Notes
- Vegetable substitutions: feel free to add, take away or substitute vegetables based on what you have on hand. Just make sure you have 12 cups of vegetables to make the casserole.
- Spice up the casserole by adding 1 tablespoon of cayenne pepper instead of 1 teaspoon.
- Leftovers: the casserole will stay good in the refrigerator for up to 1 week and makes great leftovers! Reheat covered in the microwave for 2 minutes.
Nutrition Information
Show Details
Serving
4serving
Calories
446kcal
(22%)
Carbohydrates
84g
(28%)
Protein
8g
(16%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Sodium
293mg
(12%)
Potassium
923mg
(20%)
Fiber
9g
(36%)
Sugar
17g
(34%)
Vitamin A
20480mg
(410%)
Vitamin C
74mg
(82%)
Calcium
115mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 4serving | |
| Calories | 446kcal | 22% |
| Carbohydrates | 84g | 28% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Sodium | 293mg | 12% |
| Potassium | 923mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 17g | 34% |
| Vitamin A | 20480mg | 410% |
| Vitamin C | 74mg | 82% |
| Calcium | 115mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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