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4.97 from 32 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 Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Indian
Keyword: vegan vegetable casserole
Servings: 6
Author: Vegan Richa

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 purée (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
US Customary - Metric

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

  • 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 
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.

Nutrition

Calories: 138kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Sodium: 415mg | Potassium: 233mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4789IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 1mg