Recipe: Baked One-Pan Vegetable Curry

updated Nov 20, 2019
Baked One-Pan Vegetable Curry
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(Image credit: Joe Lingeman)

Takeout curry is one of my favorite mid-week pleasures. Warmly spiced vegetables over a bed of rice, in all its creamy glory, is nothing short of soul-soothing. However, this year my family has been laser-focused on reigning in our food budget, leaving little room for impulse takeout purchases.

On a mission for a just-as-easy-and-satisfying solution at home, I discovered that keeping a few freezer and pantry staples on hand meant I could have that same enjoyment, with very little hands-on cooking, in the form of a Miracle Meal. This recipe calls for just four ingredients and is completely hands-off.

(Image credit: Joe Lingeman)

For the Easiest Homemade Curry, Bake It in the Oven

Homemade curries, be it butter chicken or tikka masala, can be made pretty simply with store-bought sauces and a few pots on the stove. But if you have a busy schedule, young children, or both, you know that some nights you just need a dinner that is entirely hands-off. This curry is built on that idea.

(Image credit: The Kitchn)

Miracle Moment

Instead of standing over the stove, simply layer shortcuts like frozen rice and vegetables in a baking dish with your favorite simmer sauce and bake. This leaves you time to help with homework or do a quick YouTube yoga practice.

What Is a Miracle Meal?

Miracle meals are the meals we pull off despite the failure of our best-laid plans; the dinners we can get on the table in 10 minutes; the meals made from pantry staples. Miracle meals are just as much about the cooks as they are about the eaters. At Kitchn, a Miracle Meal recipe only uses basic kitchen equipment and no more than five ingredients, with just 40 minutes (or less) of hands-on cooking time.

Baked One-Pan Vegetable Curry

Prep time 10 minutes

Cook time 30 minutes

Serves 4

Nutritional Info


  • 1 (10-ounce) package

    frozen cooked rice

  • 1 (15-ounce) can

    chickpeas, drained

  • 8 ounces

    frozen mixed vegetables

  • 1 (12-ounce) jar or package

    curry simmer sauce, such as Maya Kaimal

  • Greek or whole-milk yogurt, for serving


  1. Arrange a rack in the middle of the oven and heat to 350°F. Layer the rice, chickpeas, vegetables in an 8x8-inch baking dish. Cover tightly with aluminum foil and bake for 20 minutes. Uncover and pour the simmer sauce evenly over the vegetables. Bake until the rice is warmed through and the sauce is bubbly, 15 to 20 minutes more. Serve with a dollop of yogurt, if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.