Make this easy Vegan Curry Lentil Casserole whenever that craving for restaurant-style creamy lentil dishes hits. Brown lentils simmered in a fragrant coconut curry broth served over rice! So easy, so delicious. Gluten-free, too.
| Prep time | Total time |
|---|---|
| 10m | 90m |
Ingredients
| Ingredient | Quantity |
|---|---|
| oil | 2 tsp. |
| garlic minced | 3 cloves |
| onion finely chopped | 1/4 cup |
| hot green chili finely chopped | 1 |
| ground cumin | 1/2 tsp. |
| ground coriander | 1/2 tsp. |
| turmeric | 1/2 tsp. |
| garam masala or curry powder | 1 tsp. |
| bay leaf | 1 |
| black pepper | 1/8 tsp. |
| cinnamon | 1 good pinch |
| lentils brown or green | ¾ cup (144 g) |
| tomatoes | 14 oz. can |
| coconut milk | 14 oz. can |
| vegetable broth divided | 2 ½ cups |
| salt | ¾ tsp. divided |
| almond/cashew/sun butter - warmed | 2 Tbsp. |
| Lemon juice & cilantro | for garnish |
Directions
- Add oil to a casserole dish. 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
Source: veganricha.com