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