Lentil Curry Casserole
Make this easy Vegan Curry Lentil Casserole whenever that craving for restaurant-style creamy Indian lentil dishes hits. Brown lentils simmered in a fragrant coconut curry broth, served over rice! So easy, so delicious. Gluten-free, too.
Servings: 4
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) 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 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)
- Once done, remove the dish from the oven, and while the mixture is still hot, first mix almond butter with warmed 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 cilantro 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
Calories: 311kcal | Carbohydrates: 35g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Sodium: 574mg | Potassium: 664mg | Fiber: 14g | Sugar: 4g | Vitamin A: 849IU | Vitamin C: 18mg | Calcium: 57mg | Iron: 4mg