Up your weeknight dinner casserole game and take those baked vegetables on a trip to India with this easy vegan vegetable curry casserole loaded with Indian spices and creamy tomato gravy!
I have been loving making casserole style meals like thjs lentil curry casserole lately and here’s is another one you will love! Easy vegan Vegetable Curry Casserole! Whenever I am looking for a delicious way to get my fill of veggies, I turn to this vegetable casserole! Tons of healthy colorful vegetables baked in an Indian style coconut curry sauce to make an incredibly flavorful meal that is made in one dish!
This veggie casserole is easy to make, gluten-free, vegan & makes a big big portion, perfect for feeding a family or for making ahead for a quick meal whenever hunger hits! Yes, you heard me – this healthy veggie casserole is perfect for meal prep! I like to make this casserole on Sunday or Monday, then eat it throughout the week with a side of rice, cauliflower rice ornaan!
What really brings this dish to life is the light and flavorful curry sauce to which we add a bunch of Indian spices! You can use coconut milk or cashew milk or other Alternate thick non-dairy milk.
MORE INDIAN DISHES TO TRY
- Butter Tofu GF
- IP Tikka Masala Simmer Sauce , with Cauliflower. GF
- Tofu Amritsari Masala.GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Mushroom Matar Masala GF
- Bombay Potato and Peas GF
- Tofu in Spinach Curry – Palak Tofu GF
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Baked Veggie Curry Casserole
Ingredients
- 2 tsp oil
- 2 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground cardamom
- ¼ tsp black pepper
- 1 tsp paprika
- ¼ tsp ground mustard
- 2 bay leaves optional
- ½ cup chopped red onion
- 3 cloves garlic finely chopped
- 1 hot Indian green chili or serrano finely chopped or add ¼ teaspoon cayenne instead
- 8 oz (226 g) can of tomato purée (unseasoned)
- 14 oz (425.24 g) can coconut milk or 1 ¼ cup thick non dairy milk such as oat milk or cashew milk (¼ cup cashews blended with 1 ¼ cup water )
- ¾ tsp salt
- 3-4 cups (546 g) chopped vegetables such as cauliflower, green beans, butternut squash, or sweet potatoes, regular potatoes, zucchini, carrots, seasonal vegetables, etc, chopped to about ¾ inch or similar sizes
- Lemon Juice and cilantro for garnish
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
Nutrition
Ingredients:
- coconut milk – use full-fat coconut milk for a rich sauce or any other thick non-dairy milk such as oat milk or cashew milk if you want to lower the calories or don’t like coconut milk.
- spices: a bold Indian spice mix containing coriander, ground cumin, ground cardamom, black pepper, paprika, ground mustard
- onions, chili, and garlic – always a good base for any dish!
- veggies: I use what I have sitting in my fridge and freezer! This time, a mix of bell peppers, cauliflower, green bean, and frozen squash.
- Tomato purée for that wonderful color and for some plant-based umami
Tips:
- Use whichever veggies you have. Think sweet potatoes, regular potatoes, zucchini, carrots, seasonal vegetables, etc, chopped to about ¾ inch or similar sizes
- I recommend full-fat coconut milk or cashew milk for the ultimate creaminess.
- If you want to add some cool creaminess, top this dish with a dollop of coconut yogurt or vegan sour cream.
- Cooking the casserole longer than 40 minutes will make the vegetables too soft so don’t overdo it.
- Like it spicy? Spice up the casserole by adding some cayenne pepper.
How to make Vegan Curry Vegetable Casserole:
Add oil to baking dish, a 7×11 inch baking dish. Toss in the spices and mix.
Add in the onion, garlic, green chili, and a good pinch of salt, and mix it, and spread out.
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.
Move the dish from the oven and add in the tomato purée , non-dairy 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 as well. Serve it with some flatbread, or over rice.
WHAT TO SERVE WITH THIS VEGAN VEGETABLE CASSEROLE?
This vegan vegetable casserole is best enjoyed
- Over a plate of steamed basmati rice, or cauliflower rice
- With some fresh bread or Vegan Naan Bread
- with mashed potatoes or sweet potatoes
Reheating and storing:
Leftovers of this vegetable curry casserole will stay good in the refrigerator for up to 3 days. To reheat your leftovers, place them in a microwave-safe bowl, cover, and microwave for 2 minutes.
Make a big batch!
You can easily double this recipe, just use a slightly larger casserole dish. However, 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 tsp of garam masala, or 2 tsp curry powder, or berbere, or cajun spice blend, or Jamaican curry powder.
Blythe
I made this tonight. Very tasty and I liked the cooking method. But I used fresh blended tomatoes and maybe too many as the curry ended up being watery. Next time I will use canned tomato sauce to see if the texture is more like your final photo. Added spices as called for plus 1 teaspoon garam masala. Would increase next time.
Richa
Yes precook the purée for 5-7 mins then use during baking
Jenny
Could I make this in the Instapot? I want to serve it soon, but it’s so hot now where I live in South Texas (107°F today). I’m trying not to turn on the oven much these days.
Richa
Yes, sauté the aromatics on sauté mode, then add the tomato purée veggies, no added water , and pressure cook for 4 mins. Quick release after 5 mins. Add a bit of coconut cream or cashew cream for creamier and sauté for a minute or so.
Erin Thompson
Had this tonight. It was really good, as always. I used broccoli, cauliflower, bell pepper, and zucchini. I added 1 tsp garam masala as suggested. Coconut milk and tomato sauce. I bay leaf. Used sriracha when serving over brown rice. Will double next time.
Vegan Richa Support
Awesome!
Pennie Schwartz
This recipe is on constant repeat. It’s a great I have to clean out the refrigerator of all these vegetables that I have. It’s so easy and really delicious. But I have to be honest, my husband and I eat the whole thing in one sitting!
Vegan Richa Support
🤭 nothing wrong with that in my book
Cynthia
AMAZING and easy! What a keeper! I’d never tried, or would have thought to try a baked curry, and the results were one of the best curries I’ve made, in spite of not having the proper size pan & mixing up the size of tomato can with another during meal prep. I cannot believe it was so flavorful with so much hands off time. So versatile & a perfect way to give life & rescue any veggies becoming less fresh in your fridge. Love this! Thank you, Richa!!!! 😀
Vegan Richa Support
Thank you for the kind comment, Cynthia! I’m so glad you like the recipe.
Michelle
This turned out delicious, but I would like to try including with tofu. Can I just add tofu at the same time as the veggies?
Richa
Yes press and cube tofu and add with the veggies
michelle
Hi! This is delicious but I’d like to try it with tofu next time. Could you provide instructions? Thanks!
Richa
Add the tofu with the onion and bake then add the veggies
Reece
So easy! I used a bag of frozen veggies and a can of green beans as my vegetables. A simple and quick meal.
Richa
Awesome
Gabrielle
I have made this maybe 20 times. It is absolutely wonderful! I make so many substitutions and it’s never failed. I use homemade oat milk that I slightly overblend (intentionally) to make it extra thick, rich & creamy. This dish is divine. While I have so, so many recipes from Richa that I love, this is by far at the top of my list.
Vegan Richa Support
wow!
Isabelle
Oh my God! This is just… tasteful, creamy, colorful, comforting, easy to prepare… I don’t know which one to start with. Prepared it this morning for dinner while I was doing some meal prep. Having my oven on, I said to myself that it was the right time to give it a try. Whouaaaa! Prepared in a few minutes with what I still had in my fridge: orange bell pepper, cauliflower, carrots and broccoli stems.
Thank you Richa for one more excellent recipe.
Vegan Richa Support
glad you were inspired
Leah
Easy, mostly hands-off, and so good!
Vegan Richa Support
perfect
Priyanka
What would you recommend to add protein to this recipe? Maybe chickpeas? If so, when would I add them? Thanks!
Richa
Yes cooked chickpeas, add witb the veggies. Add a bit More sauce ingredients and spices
celia
I made this tonight for dinner, adding chickpeas. No left-overs for freezing. This dish is easy enough to make every time. Delicious!
Richa
Yay
Jane
Delicious. I added some lentils to make it more filling. I was genreous with the spices, but I like it that way. Added some ginger & turmeric too. Thank you.
Richa
Awesome
Lauren Goldhamer
Thanks for the recipe. It was simple, and used food I already had in the fridge thanks to its flexibility. I covered mine with foil while cooking as I was concerned that the exposed vegetables would not cook, and removed it the last five minutes. Also added a teaspoon of cornstarch as per another review. I also used a jalapeño as the green chili which is what I had.
Richa
Yay
Christine
I just made this tonight and it was excellent!
Linnea J Priest
We thought it was too bland. Usually, your recipes are a little spicy, which we like. This was a tiny bit boring.
Richa
Add more spices. Your spices might be old? Mine usually are quite potent. And salt. Right amount of Salt often brings out the flavors
Emma
Love this recipe. I used light coconut milk and substitued a can of tomato puree with half a can of chopped tomatoes (and followed the cooking for 9 min post onions instructions). I also served it with grilled chicken for the non – vegetarian members of the household.
Vegan Richa Support
sounds yummy
Trina
Delicious! I used shishito peppers, fresh pumpkin from garden, cauliflower, asparagus and broccoli. I did double the seasoning blend. Instead of onion used asfoetida. Service with rice.
Thank you again!
Richa
Awesome
Amira
I made this tonight for my family and they loved it. I ended up using about 6 cups of chopped veggies (bell pepper, green beans, cauliflower and sweet potato) and there was still plenty of curry to go on the rice. I removed most of the seeds from the green chili and it was still spicy enough. I’m enjoying making these Indian casserole dishes. Thank you 🙂
Zhanna Stout
Great, amazing recipe! Easy, delicious and works for low protein diets (in our case, for family members with PKU). Those recipes are so hard to find and this casserole allows us to have a nice meal without feeling guilty about a high protein content. Great job!
Vegan Richa Support
that’s great to hear – thank you
Cat
Very easy and came out nice! It was nice to do a curry in the oven instead of the stovetop for a change of pace. I also like how this is flexible based on whatever vegetables you have on hand.
Kiara
This recipe is delicious and so easy to make! It reminds me of a creamy version of vegetable jalfrezi. I made this to meal prep lunches for the week, and I’m excited to eat it every day!
Vegan Richa Support
yay
Stef
So simple and absolutely delicious! Used sweet potato, cauliflower, and green beans
Vegan Richa Support
excellent!
Andrea Goldstein
Tomato puree or tomato sauce? Conflicting messages.
Richa
Puree
Kevin
Is there a substitute for milk in this recipe – maybe just plain water or additional tomato puree
Vegan Richa Support
if you don’t want to use oat or cashew either you could try fresh tomatoes, if using fresh tomatoes, Purée three 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 , or, yes you could add 4 oz more tom puree and water would be fine
Richa
Water will work just fine
Lila Stonehouse
FYI…there is a couple of pictures (3rd & 4th pic) of 2 bay leaves but not mentioned in the ingredients ..add?..yes or no?
Richa
Yes add them
Barbara Frazier
This recipe exceeded my expectations. The flavors are wonderful! And it cooked very well. I used light coconut milk to reduce fat, but I think next time I’ll try half and half. Either way it’s delicious!!!! I put it over rice. Yum!
Vegan Richa Support
yay thanks
Mari
Delicious. I had some asparagus I wanted to use up and added it to potatoes, carrots & cauliflower. Also defrosted & pureed roma tomatoes that I had previously peeled, diced and frozen. Will definitely make this again and try out different veggies.
Richa
Awesome
Susan V
This was amazing! I doubled it and used Yukon gold potatoes, green beans, carrots, and orange bell pepper and also added chick peas. We ate it with basmati rice. My family loved it and declared it better than restaurant quality. There will be a fight for leftovers at lunch tomorrow,
Vegan Richa Support
!! food fight!!
Sandra
This was so yummy! I needed to add more veggies but otherwise it was perfect.
Thanks.
JoAnn
Would I use garam marsala in place of all the other spices or in addition to them?
Richa
Yes you can use just garam masala or use half of spices and garam masala
Donna
I am gluten and histamine sensitive. Do you have a substitute for the red tomato sauce in this recipe. Can I use a lesser amount of Tamarind and what would that amount be please? I adore veggies and would love to make this recipe. Thanks!
Richa
You can blend in some toasted red pepper witb the non dairy milk if that works
Donna
Thank you, thank you, thank you. I am anxious to try your substitution for the red tomato sauce. Cooking without out tomatoes is one of my biggest challenges and finding the best substitutions is difficult. I have tried several of your other recipes and we really do enjoy them.
Danielle
This looks so great and easy. I haven’t been feeling the best the past few days, and was looking for something easy and tasty. I am going to make it tonight! Thank you as always, you are awesome for sharing all these recipes.
Richa
Awesome
Danielle
I made this and it was very delicious. I used a sweet potato, mushrooms and some green beans. Instead of coconut milk I used soy milk and a tad of cornstarch mixed in to thicken it. The dish did take a lot longer than expected to cook, probably because I used so much sweet potato! Overall, it’s another winner just like your baked lentil dish. And so easy to put into the oven and let cook. Thanks again.
Sarah
Totally making this. I’m obsessed with your lentil casserole, as are my friends who tried the recipe. This looks great!