A baked Sri Lankan-spiced vegetable casserole in coconut milk, finished with toasted sesame seeds and lime.
Vegetable curries simmered in coconut milk with curry leaves, mustard seed and turmeric are a genuine, everyday part of Sri Lankan cooking, usually made stovetop in a clay pot or wok rather than baked. This casserole reworks that same coconut vegetable curry base into an oven-baked format, layering pumpkin, green beans and eggplant in a turmeric-coconut sauce and finishing with toasted sesame seeds and lime, a modern touch that adds nuttiness and brightness to an otherwise traditionally Sri Lankan flavor base. The vegetables are par-cooked briefly in the coconut curry sauce on the stovetop before transferring everything to the oven, which lets the sauce reduce and concentrate further as it bakes rather than staying thin. A tempering of mustard seeds, dried chile and curry leaves fried in coconut oil, stirred into the sauce before baking, is the technique that gives the dish its distinctly Sri Lankan aromatic base. Finished with a scatter of toasted sesame seeds and a good squeeze of lime just before serving, the casserole balances the rich, warmly spiced vegetables with a bright, nutty top note.
Serves 4
Heat coconut oil in a large ovenproof pot over medium heat. Add mustard seeds until they pop, then add curry leaves and dried chiles, frying 20 seconds until fragrant.
Add the onion and cook 5 minutes until soft, then stir in turmeric and cook 30 seconds more.
Add pumpkin, eggplant, green beans, coconut milk and salt. Bring to a simmer on the stovetop, stirring to coat the vegetables.
Cover and transfer to a 190C (375F) oven. Bake 30-35 minutes until the vegetables are tender and the sauce has thickened and reduced.
Remove from the oven, stir in the lime juice, and scatter with toasted sesame seeds before serving.
Cut the vegetables into similarly sized chunks so they cook through at the same rate.
Toast the sesame seeds in a dry pan until golden before scattering them over the finished casserole for the best nutty flavor.
Use a heavy, ovenproof pot with a tight-fitting lid so the sauce reduces properly without drying out during baking.
Protein-added: stir in cooked chickpeas or cubed firm tofu for a more substantial, protein-rich casserole.
Extra heat: leave the dried chiles whole and increase the quantity for more heat throughout the sauce.
Different vegetables: swap in okra or cauliflower for the eggplant, adjusting the cooking time slightly as needed.
Refrigerate in an airtight container up to 4 days. Reheat gently on the stovetop or in a covered dish in the oven, adding a splash of coconut milk if the sauce has thickened too much.
Coconut milk vegetable curries seasoned with turmeric, mustard seed and curry leaf are a daily staple across Sri Lankan households, typically cooked stovetop rather than baked. This casserole format is a modern adaptation of that genuine flavor base, and toasted sesame seeds, while not classically Sri Lankan, complement the coconut and curry leaf notes already present.
Yes — after adding the coconut milk and vegetables, simply cover and simmer over low heat for 25-30 minutes instead of transferring to the oven, stirring occasionally until the vegetables are tender.
Okra, cauliflower, carrots and potato are all commonly used in Sri Lankan coconut vegetable curries and would work well here in place of or alongside the pumpkin, eggplant and green beans.
Sesame oil and seeds do appear in some Sri Lankan dishes, but this particular combination with coconut curry is a modern addition rather than a classic pairing — feel free to omit it for a more traditional flavor.
Per serving (320g / 11.3 oz) · 4 servings total
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