Vegan Baked Curry Risotto (One Pot, No Stir, Creamy!)
Prep time
Cook time
Total time
This creamy, unbelievably easy baked curry risotto was my delicious response to the Cans Get You Cooking challenge. You'll be surprised how perfect the results are!
Serves: 3 to 4 servings
  • 1½ cups full-fat canned coconut milk
  • 1 cup vegetable stock
  • 1 cup Arborio rice
  • 2 to 3 teaspoons curry powder, to taste
  • ½ tablespoon lime juice (optional)
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper
  • Pinch cayenne pepper (optional)
  • 1 cup canned chickpeas, cubed tempeh, or pre-cooked chopped chicken
  • ¾ cup drained canned sliced carrots
  • ½ cup drained canned peas
  1. Preheat your oven to 350ºF and grease a large Dutch oven or line a 9x13-inch baking dish with aluminum foil.
  2. Combine the coconut milk, stock, rice, lime juice, curry powder (2 teaspoons for quite mild, 3 teaspoons for potent; we like 2½), ½ teaspoon salt, black pepper, and cayenne pepper, if using, in the prepared pot or baking dish.
  3. Cover the pot with the lid or the lined baking dish tightly with a second sheet of aluminum foil.
  4. Bake for 30 minutes, or until creamy and tender, but still al dente. You will still see some liquid on the surface.
  5. Add the chickpeas or chicken, carrots and peas. Taste test, and adjust seasonings, if desired.
Recipe by Go Dairy Free at