Lentil Keema Pav Casserole (vegan mince curry bread bake)

For the lentil keema:

• 2 teaspoons oil
• 1/2 teaspoon cumin seeds
• 2 bay leaves
• 1 cinnamon stick
• 1 black cardamom pod partly open (or use 2 green cardamom pods partly open)

For the aromatics:

• 1 medium red onion chopped
• 6 garlic cloves
• 1 inch ginger
• 1 green chili
• 1/4 cup cilantro stems

For the ground spices:

• 1/4 teaspoon Turmeric
• 1 tablespoon coriander powder
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried fenugreek leaves, Kasuri methi
• 1/2 - 1 teaspoon garam masala
• 1/4 teaspoon dried dill
• 1/4 teaspoon dried sage

For the lentils:

• 1 tablespoon tomato paste
• 3 cup veggie stock or more if needed
• 3/4 cup dried lentils washed and soaked for 15 minutes
• 1/4 cup frozen peas and carrots mix
• 1/4 cup coarsely chopped walnuts
• 3 tablespoons Non-Dairy yogurt or cashew cream
• 3/4 teaspoon Salt, divided

To top the keema lentils:

• 4 vegan hot dog buns or 8 dinner rolls
• melted vegan butter or oil as needed
• 1/2 teaspoon paprika
• Cilantro and lemon juice for garnish