Curry Gravy Casserole
Warm, aromatic, and irresistibly comforting, this Curry Gravy Casserole is the perfect one-dish meal for busy weeknights or cozy family dinners. Featuring a rich, silky curry sauce infused with fragrant spices like curry powder, cumin, and paprika, this casserole layers tender basmati rice with chunks of juicy chicken or hearty tofu, vibrant vegetables, and optional gooey cheddar cheese for a customizable twist. Coconut milk adds a creamy depth, while a quick bake in the oven melds all the flavors together into a comforting, cohesive dish. Ready in just an hour, this easy casserole recipe is a flavorful fusion of Indian-inspired flavors and family-friendly comfort food, making it ideal for feeding a crowd. Garnish with fresh cilantro for a pop of color and serve it straight from the dish—dinner just got a whole lot more exciting!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons all-purpose flour
- 2 tablespoons curry powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 cups chicken or vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 carrots, peeled and thinly sliced
- 1 cup frozen peas
- 2 cups cubed, cooked chicken or firm tofu
- 3 cups cooked basmati rice
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons fresh cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
Sprinkle the flour over the mixture and cook for 2 minutes, stirring constantly, to create a roux.
Add the curry powder, paprika, and ground cumin to the skillet. Stir well to coat the onion mixture evenly in the spices.
Slowly whisk in the chicken or vegetable broth, ensuring no lumps remain. Bring the mixture to a gentle simmer and let it thicken, about 3-4 minutes.
Stir in the coconut milk, salt, and black pepper. Simmer for another 5 minutes.
Add the sliced carrots and frozen peas to the gravy. Simmer for 5 minutes until the vegetables are slightly tender.
Gently mix in the cooked chicken or tofu and remove the skillet from the heat.
Spread the cooked basmati rice evenly across the bottom of the prepared casserole dish.
Pour the curry gravy mixture over the rice, spreading it out with a spoon to ensure even distribution.
If desired, sprinkle the shredded cheddar cheese over the top for a creamy, cheesy finish.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes to lightly brown the top.
Garnish with fresh cilantro before serving, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.6 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 182 mg | 14% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 409 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
