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Lentil Curry Casserole
5 from 327 votes

Lentil Curry Casserole

This lentil curry casserole blends a fragrant mix of spices like cumin, coriander, turmeric, garam masala, and cinnamon with lentils, tomato, coconut milk, and almond butter. It's slow-baked to develop creamy texture and deep, layered flavors. The dish is mildly spiced with fresh green chili and garnished with lemon juice and cilantro. It pairs well with rice or flatbreads and allows for ingredient substitutions to accommodate dietary preferences.

Prep Time
5 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 25 mins
Servings: 4
Calories: 311 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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)
  2. Once heated, place the casserole dish in the oven for 5-8 minutes or until onions start to turn golden
  3. 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)
  4. 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)
  5. 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
  6. Adjust flavor and spice as needed. Add in some lemon juice and cilantro for garnish, as desired
  7. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 311

% 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.