Lentil Curry Casserole
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 25 mins
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Servings
4
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Calories
311 kcal
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Course
Main Course
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Cuisine
Indian
Lentil Curry Casserole
Description
Lentil Curry Casserole combines brown or green lentils with a richly spiced onion, garlic, and green chili base. The aromatics include cumin, coriander, turmeric, garam masala, cinnamon, and bay leaf, which create a warm and layered curry flavor. Lentils cook slowly with canned tomatoes, coconut milk, and vegetable broth until tender and thickened.
The finishing touch of almond butter warmed with broth adds creaminess and depth, while a squeeze of lemon juice and fresh cilantro provide brightness upon serving. Cooking in the oven for about an hour allows the flavors to meld and the lentils to achieve the ideal tenderness.
This casserole serves as a comforting main dish when paired with steamed rice, naan, or other flatbreads, suitable for a vegetarian or vegan meal. The recipe supports adjustments such as using red lentils for shorter cooking or substituting sun butter for nut-free options. Additional vegetables and spices can be added for customization.
Omitting garlic and onion is possible by introducing fenugreek seed powder to maintain complexity. Using full-fat coconut milk enhances richness, and ingredient flexibility supports varied dietary needs.
Ingredients
- 2 tsp neutral cooking oil generic cooking oil
- 3 cloves garlic minced
- ¼ cup onion finely chopped
- 1 green chili finely chopped, hot
- ½ tsp cumin ground
- ½ tsp ground coriander
- ½ tsp Turmeric
- ½ - 1 tsp garam masala or curry powder
- 1 bay leaf
- ⅛ tsp black pepper
- 1 cinnamon good pinch
- ¾ cup lentils brown or green
- 14 oz can tomato
- 14 oz can coconut milk
- 2 ½ cups vegetable broth divided, or water
- ¾ tsp salt divided
- 2 Tbsp almond butter or use sun butter to make it nut-free - warmed, or cashew butter
- lemon juice for garnish
- 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
Notes
- Red lentils can be substituted; reduce cooking time to about 35 minutes and check doneness.
- Full-fat coconut milk lends a creamier texture and flavor to the casserole.
- Sun butter can replace almond butter to make the dish nut-free.
- Add extra vegetables or spices to personalize the casserole.
- To omit garlic and onion, add fenugreek seed powder for a similar aromatic effect.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Sodium | 574mg | 24% |
| Potassium | 664mg | 14% |
| Fiber | 14g | 56% |
| Sugar | 4g | 8% |
| Vitamin A | 849IU | 17% |
| Vitamin C | 18mg | 20% |
| Calcium | 57mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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