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Vegetable Curry Casserole

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!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 8 people
Calories: 446 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 2 tablespoons olive oil
  • 1 cup onion large dice
  • 1 tablespoon fresh ginger grated
  • 3 cloves garlic minced
  • ¼ cup curry powder
  • 1 teaspoon cayenne pepper
  • 2 tablespoons tomato paste
  • ¼ cup brown sugar
  • 2 13.5 oz cans light coconut milk
  • 1 cup vegetable broth
  • 2 cups bell pepper large dice
  • 2 pounds sweet potatoes large dice
  • 1 cup carrots sliced ½ inch thick
  • 2 cups cauliflower florets
  • 2 tomatoes cored and chopped
  • 2 cups uncooked white rice or basmati rice
Optional Toppings
  • 2 tablespoons fresh cilantro chopped
  • 1 lime sliced into wedges for serving
  • ½ cup greek yogurt or coconut yogurt

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F.
  2. Heat the olive oil in a large pot or dutch oven on the stove over medium high heat.
  3. Add the onion and cook for 6-8 minutes, or until the onions begin to brown.
  4. Add the ginger and garlic, cook for 1 minute.
  5. Add the curry powder and cayenne pepper, toast the spices in the pot for 30 seconds.
  6. Add the tomato paste and stir into the other ingredients until well combined, about 30-60 seconds.
  7. Add the brown sugar, coconut milk and vegetable broth, stir to combine all of the ingredients.
  8. Add the bell pepper, sweet potatoes, carrots, cauliflower and tomatoes, toss the vegetables in the curry sauce.
  9. Spray a 9” x 13” baking dish with cooking spray.
  10. Spread the rice in the bottom of the baking dish, cover with the vegetables and curry sauce.
  11. Cover the baking dish with a piece of foil.
  12. Place in the oven to bake for 40 minutes.
  13. 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

Serving 4serving Calories 446kcal (22%) Carbohydrates 84g (28%) Protein 8g (16%) Fat 9g (14%) Saturated Fat 5g (25%) Sodium 293mg (12%) Potassium 923mg (26%) 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

% 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.