5.0 from 327 votes
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.
Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 25 mins
Servings: 4
Calories: 311 kcal
Course:
Main Course
Cuisine:
Indian
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
Cup of Yum
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 Information
Calories
311kcal
(16%)
Carbohydrates
35g
(12%)
Protein
13g
(26%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Sodium
574mg
(24%)
Potassium
664mg
(19%)
Fiber
14g
(56%)
Sugar
4g
(8%)
Vitamin A
849IU
(17%)
Vitamin C
18mg
(20%)
Calcium
57mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
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.