Baked Veggie Curry Casserole

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

Cook Time45

Total Time55

Course: Main Course

Cuisine: Indian

Keyword: vegan vegetable casserole

Servings:

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