Description
A simple and nutritious vegetable curry casserole packed with flavor and wholesome ingredients.
Ingredients
- 2 cups diced potatoes
- 1 cup chopped carrots
- 1 cup chopped bell peppers
- 1 cup chopped zucchini
- 1 cup chopped onions
- 2 cloves minced garlic
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan and sauté onions and garlic until soft.
- Add potatoes, carrots, bell peppers, and zucchini. Cook for 5 minutes.
- Stir in diced tomatoes, coconut milk, curry powder, turmeric, cumin, and salt.
- Bring to a simmer, then transfer to a casserole dish.
- Bake for 30 minutes until vegetables are tender.
- Serve warm.
Notes
- Adjust spice levels to your preference.
- Add chickpeas or tofu for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Indian-inspired