Roasted Vegetable Curry

A simple, one-pan curry dish that cooks in the oven while you can do something else.

Course Main Course

Cuisine Indian

Keyword casserole curry, curry casserole, easy one pot recipe, easy vegan curry, hands off cooking, one pan recipe, one pot casserole, roasted vegetable curry, vegetable curry

Prep Time 10

Cook Time 1

Servings

Calories 378.8

Author carleigh

Equipment

Ingredients

1 yellow onion chopped
2 cloves garlic minced
½ inch ginger diced
400 ml canned chickpeas 1 can, drained and rinsed
1 sweet potato small, chopped
1 red bell pepper chopped
1 cup cauliflower florets chopped
1 tsp cumin
1 tsp turmeric
2 tbsp curry powder mild or hot
1 tbsp soy sauce tamari if GF
400 ml coconut milk 1 can
1½ cups crushed canned tomatoes
1 cup vegetable broth
1 lime juiced
fresh cilantro to garnish

Instructions

Preheat the oven to 400F.
Add all ingredients to a 9x13 casserole dish, apart from the lime and cilantro.
Mix until completely combined. Cover with a lid or foil, and bake for 1 hour, until the sweet potato is tender.
Drizzle with some coconut milk, and lime juice and garnish with fresh cilantro. Serve over rice, if desired.

Video

View this post on Instagram

A post shared by Carleigh Bodrug (@plantyou)

Notes

Depending on how you serve this roasted vegetable curry, this recipe lends 4-6 servings. Enjoy it over rice, with a naan or all on its own.
Swap the veggies, protein option, and spices around to your taste.
To scale up, you can double the ingredients and use a larger casserole dish or cast iron, or split between two similarly sized dishes once the ingredients are mixed.
Make sure to use a large-enough casserole dish. Once the ingredients are mixed, there should be some space left in the pan so that the stew does not boil over.
Try to chop your veggies evenly. They don't have to be small, but you don't want some veggies undercooking while others turn into a mess.

Nutrition