Lentil Keema Pav Casserole (vegan mince curry bread bake)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
4
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Calories
369 kcal
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Course
Main Course
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Cuisine
Indian
Lentil Keema Pav Casserole (vegan mince curry bread bake)
Description
This casserole starts with whole spices like cumin seeds, bay leaves, cinnamon, and cardamom gently heated in oil. Aromatics including onions, garlic, ginger, green chili, and cilantro stems are finely processed, then combined with ground spices such as turmeric, coriander, cumin, paprika, fenugreek leaves, garam masala, dill, and sage, which are baked to develop their flavors. Tomato paste, non-dairy yogurt, and vegetable stock add moisture and depth as lentils and vegetables cook slowly in the oven, allowing the lentils to soften and absorb the spices.
Chopped walnuts add texture and richness. The dish is finished by topping with vegan buns brushed with melted vegan butter and dusted with paprika, then baked until golden and crisp. This layered bake pairs well with a fresh salad or pickled sides to balance the spice and richness.
According to recipe notes, the lentil mixture can be prepared ahead and stored separately from the bread topping. When ready to serve, placing the dinner rolls on top and baking completes the dish, allowing flexibility and ease of serving.
Ingredients
For the lentil keema:
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/2 teaspoon cumin seeds
- 2 bay leaf
- 1 cinnamon stick
- 1 black cardamom partly open (or use 2 green cardamom pods partly open, pod
For the aromatics:
- 1 red onion chopped, medium
- 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 cumin ground
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon fenugreek leaves Kasuri methi, dried
- 1/2 - 1 teaspoon garam masala
- 1/4 teaspoon dill dried
- 1/4 teaspoon sage dried
For the lentils:
- 1 tablespoon tomato paste
- 3 cup vegetable stock or more if needed
- 3/4 cup lentils washed and soaked for 15 minutes, dried
- 1/4 cup peas frozen, mixed
- 1/4 cup carrot frozen, mixed
- 1/4 cup walnuts coarsely chopped
- 3 tablespoons Non-Dairy yogurt or cashew cream
- 3/4 teaspoon salt divided
To top the keema lentils:
- 4 hot dog buns vegan; or 8 dinner rolls
- vegan butter melted; or oil; as needed
- 1/2 teaspoon paprika
- cilantro for garnish, and lemon juice
Instructions
- Cook whole spices: Preheat the oven to 400ºF. Place a 9x12” baking dish in the oven to heat up while the oven is preheating. Once hot, remove the baking dish carefully from the oven, add the oil and whole spices, mix well, and set it aside.
- Bake the aromatics: Add the onion, garlic, ginger, green chili, and cilantro stems to a food processor, and process until everything is finely chopped. Then add this mixture to the whole spices mixture. Add the ground spices and 1/2 teaspoon salt, mix really well, and even them out. Bake for 15-18 minutes in the preheated oven, stirring once in between.
- Once the mixture is somewhat golden, remove the baking dish from the oven and add the tomato paste, yogurt, and veggie stock, and mix really well.
- Bake the lentils: Add the drained lentils, peas, carrots, walnuts, and the remaining 1/4 teaspoon salt and mix in. Even it out and cover it with parchment paper. Bake in the oven for 1 hour. Brown lentils take a little bit of time to cook.
- Check at the 50-minute mark to see if the lentils are cooked to your preference, and if you need more liquid. add more warm water or stock (roughly 1/2 -1 cup).
- Once the lentils are cooked to your preference, remove the baking dish from the oven.
- Halve the hot dog buns or dinner rolls and place on top of the lentil mixture and brush them with oil or melted vegan butter. Sprinkle salt, paprika, and place the baking dish back in the oven to bake until the bread is golden, 10-12 minutes.
- Remove it from the oven and add cilantro and lemon juice. Slice and serve immediately.
Notes
- Prepare the lentil mixture ahead and store the dinner rolls separately until ready to bake and serve.
- Top the lentil casserole with rolls brushed in oil before baking to achieve a crispy, golden finish.
- You can serve the lentil keema and rolls separately if preferred, allowing flexible meal assembly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 55g | 18% |
| Protein | 16g | 32% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 695mg | 29% |
| Potassium | 630mg | 13% |
| Fiber | 16g | 64% |
| Sugar | 5g | 10% |
| Vitamin A | 1387IU | 28% |
| Vitamin C | 11mg | 12% |
| Calcium | 172mg | 17% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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