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Make this easy Vegan Curry Lentil Casserole whenever that craving for restaurant-style creamy lentil dishes hits. Brown lentils simmered in a fragrant coconut curry broth served over rice! So easy, so delicious. Gluten-free, too.
We all have that bag of dried lentils somewhere in the back of our pantry, just waiting for us to find them, add some spices and simple pantry staple ingredients to them, and create an unexpectedly delicious and healthy dish that everyone will LOVE!
This recipe for vegan Lentil Curry Casserole is one of those unexpectedly AWESOME lentil recipes that has to potential to become a family favorite! Especially if you are a fan of rich and creamy curries! It is one of my family’s favorite weeknight dinners – packed with plant-based protein, nutrients, and spicy goodness! A simple and nourishing curry casserole the whole family will enjoy tucking into.
Just look at that thick and creamy gravy – all those amazing coconut and curry flavors are layered deeply into the lentils as they slowly bake. The perfect one-pot / one-casserole meal and the perfect comfort food dish for the cold season!
Think of this lentil casserole as an easy westernized version of restaurant-style Indian daal, with plenty of warming spices, creamy coconut milk and some nut butter for extra richness. You might have most ingredients at home already. Let’s get cooking!
MORE INDIAN DISHES TO TRY
- Butter Tofu GF
- IP Tikka Masala Simmer Sauce , with Cauliflower. GF
- Tofu Amritsari Masala.GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Mushroom Matar Masala GF
- Bombay Potato and Peas GF
- Tofu in Spinach Curry – Palak Tofu GF
This is a simple one pot meal baked into a casserole instead of on the stove top. Baking allows for amazing roasted flavor and also hands off cooking. You can easily convert it to stove top.
This is a generic curry inspired from Indian flavors. You can change up the spices and flavors to preference. Let’s make it!
Lentil Curry Casserole
Ingredients
- 2 tsp oil
- 3 cloves garlic, minced
- ¼ cup onion, finely chopped
- 1 hot green chili, finely chopped
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp turmeric
- ½ – 1 tsp garam masala or curry powder
- 1 bay leaf
- ⅛ tsp black pepper
- 1 good pinch of cinnamon
- ¾ cup of lentils, brown or green
- 14 oz can tomatoes
- 14 oz can coconut milk
- 2 ½ cups Vegetable broth or water , divided
- ¾ tsp salt, divided
- 2 Tbsp almond butter or cashew butter, or use sun butter to make it nut-free – warmed
- Lemon juice and cilantro, for garnish
Instructions
- Add oil to a casserole dish. (8 by 11 inch or similar size or use a dutch oven). Add in garlic, onion, green chili, spices and ¼ tsp salt – mix well. Preheat the oven to 400℉ (205C)
- Once heated, place the casserole dish in the oven for 5-8 minutes or until onions start to turn golden
- Remove dish from the oven and add in the lentils, tomatoes, coconut milk, remaining salt and 2 cups of broth, mix well. (reserve 2 tbsp coconut milk for garnish if you wish)
- Place the dish back in the oven , cover with parchment and bake for 1 hour or 1 hour and 10 mins or until lentils are cooked to preference (taste using a spoonful to see if they’re done)
- Once done, remove the dish from the oven, and while the mixture is still hot, first mix almond butter with warmed 1/4 to 1/2 cup of broth, add this mixture in, and stir until combined
- Adjust flavor and spice as needed. Add in some lemon juice and Garam masala. sprinkle cilantro and non dairy yogurt for garnish, as desired
- Serve with some fresh rice, flatbread, naan bread, or pita bread
Video
Notes
- You can also use red lentils in this recipe. Use 1 cup red lentils and check to see if they are done after 35 minutes.
- I recommend full-fat coconut milk for the ultimate creaminess.
- You can use sun butter instead of almond butter to make it nut-free.
- As always, feel free to add more veg or more seasoning to really make this your own.
- To make this without garlic and onion, omit them and add 1/8 tsp fenugreek seed powder to the spices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for Vegan Curried Lentil Casserole:
- like any curry dish, we start with the umami-boosting trifecta of onion, garlic and fresh chili
- spices: ground cumin, coriander, turmeric, and garam masala or curry powder, pepper, and cinnamon
- Lentils: For this recipe, I use brown lentils but you could use red lentils.
- canned tomatoes – a must for lentil dishes
- coconut milk, you can also use unsweetened oat milk or soy milk
- almond butter or cashew butter or any other nut or seed butter for that perfect creaminess. But I do recommend you go with a subtle taste. Peanut Butter, f.ex. would be a bit dominant in flavor.
Tips & Substitutions:
- You can also use red lentils in this recipe. Use 1 cup red lentils and check to see if they are done after 35 minutes.
- I recommend full-fat coconut milk for the ultimate creaminess.
- You can use sun butter instead of almond butter to make it nut-free.
- As always, feel free to add more veg or more seasoning to really make this your own.
- To make this without garlic and onion, omit them and add 1/8 tsp fenugreek seed powder to the spices.
Add oil to a casserole dish
Add in garlic, onion, green chili, spices and ¼ tsp salt – mix well
Remove dish from the oven and add in the lentils, tomatoes, coconut milk, remaining salt and 2 cups of broth, mix well
Place the dish back in the oven and cook for 1 hour or 1 hour and 10 mins or until lentils are cooked to preference (taste using a spoonful to see if they’re done)
What to serve with this Curry Lentil Casserole?
This vegan lentil casserole is best enjoyed
- Over a plate of steamed basmati rice, or cauliflower rice
- With some fresh bread or Vegan Naan Bread
- You could use leftover lentils as a filling for a wrap, lentil lettuce wraps, or spoon some into tacos
Hey Richa, as always, it is so hard choosing out of so many yummy recipes you post 🙂
I have my heart set on this one. Ever tried using a Ninja Foodi instead of an oven? I wonder if time should be kept the same or not. Thanks! Have a great weekend.
thanks! not yet – but go for it and let me know how it turns it.
Yum yum!! I just made this. So delicious! I used red lentils as that was all i had. Turns out, it takes about half the time to cook so that was great. I made green beans to go with it and what a pop of color my bowl was! Sorry i did not take a picture but i was really wanting to eat it.
I followed all instructions except i used ghee as the oil and used the full teaspoon of garam masala. I also used cashew butter instead of almond butter. The broth i used was the Better Than Bouillon No Chicken Chicken flavor. Wonderful!
Richa, you are a genius!
perfect. aww, thanks Pat
This smelled so incredible the entire time it was in the oven that I was worried my expectations for its taste were going to be too high. I figured I’d be happy if it tasted half as good as it smelled, but it tasted just as incredible as it smelled. This is a new favorite. Thanks, Richa!
Yay!!!
This is SO GOOD and was so easy! Thank you!
(Also I did use peanut butter and did not find it overwhelming.)
thanks Joel!
I never leave recipe ratings but I have to tell you— I make this once a week. It’s my husband’s absolute favorite and he packs up the leftovers to take when he works away from home. He never gets tired of it and it keeps him from stopping by for junky non-vegan crap when he’s out and busy. My five young kids also really enjoy it. I use your recipes all the time, Richa. Thanks so much for your work!
so glad my recipes help your family so much =)
This is such a delicious and easy way to make lentils. I have made this recipe twice in one week and my hubby and I can’t get enough of it. Thank you!!!!
wow!!
Any idea on how to convert this to an instant pot?
Sauté the onion garlic spices on sauté mode. Then cancel, add the rest of the ingredients except nut butter and pressure cook for 15 mins. Natural release and open. If you want it thicker then add the nut butter
Made last night and loved! Followed your instructions exactly and found it very easy especially with so little hands-on time. I can be picky about my lentils – I find them too sweet sometimes — but I will definitely make this again and again. Thank you!
I’m so glad that you;ll be making this again
I make this recipe about once a month and love it! I sprout my lentils to boost the nutritional value. I usually add celery, red bell pepper, and extra peppers and spices. Thank you for creating this delicious recipe!
lovin’ the sprouts Kai – thanks for stopping by
Hi. I have a lot of leftover cooked brown lentils from making your lentil mushroom Wellington for Friendsgiving which was a big hit. I was looking for a recipe to use up the cooked lentils and wanted to try this recipe. How would I modify it to use the cooked lentils. Thanks.
Use 2 -2.5 cups cooked lentils, don’t add any broth, just the coconut milk and tomato purée . Bake for 14-18 minutes or until the sauce has come to a boil.
My only regret is that I didn’t double the recipe so I’d have leftovers! So good!
🙂
This was the first time we ever had a curry dish, so I was hesitant & trying to figure out what it would really taste like. Let me tell you, it was so creamy, filling & delicious; the house was filled with a wonderful aroma. My husband said this recipe is another keeper 😊 I used a orange bell pepper only because that’s what I had in house.