This rich, flavorful Indian Konkani curry is packed with protein from lentils (dal) and soy curls that bake in a delicious Konkani chicken curry sauce seasoned with cumin, coriander, Kashmiri chili, cinnamon, black pepper and coconut. 2 steps 1 pan casserole. Gluten-free

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 55 minutes
  • Total time: 70 minutes
  • Yield: 4
  • Category: casserole, Main
  • Cuisine: Indian

Ingredients

  • 2 teaspoons oil
  • 1 cup chopped onion
  • 4 cloves garlic (minced or you can use 1 tablespoon of garlic paste)
  • 1/2- inch ginger (minced or you can use 1 tablespoon ginger paste)

For the spices:

  • 2 teaspoons Kashmiri chili powder (or use paprika)
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons ground coriander ((sukha dhania powder))
  • 1 teaspoon ground cumin ((Jeera powder))
  • 1/2 teaspoon cinnamon ((dalchini powder))
  • 1/4 teaspoon ground cloves ((laung powder))
  • 1/2 teaspoon ground mustard ((raee powder))
  • 1/4 teaspoon ground nutmeg ((jayphal powder))

For the other sauce ingredients:

  • 3 tablespoons shredded coconut (See notes.)
  • 1/4 cup chopped cilantro (with the stems, optional)
  • 3/4 teaspoon salt (divided)

For the protein:

  • 3/4 cup dry brown lentils ((sabut masoor))
  • 2 oz dry soy curls (or use more dry lentils or 1 cup cooked chickpeas)
  • 1 cup or more chopped vegetables of choice

For the wet ingredients:

  • 3 cups water or stock
  • 1.5 cups coconut milk (or other non-dairy milk, divided)

For garnish:

  • cilantro, lemon juice, pepper flakes, non dairy cream

Method

  1. In a 9x13-inch or larger baking dish and add the oil. Spread the oil around and add the onions, ginger and garlic, and a good pinch of salt.
  2. Preheat the oven to 400º F (205º C).
  3. In a small bowl combine all the spices and sprinkle half the spice mix on the onion mixture and mix really well. Place the baking dish in the oven and bake for 15 minutes or until the onion starts to turn translucent.
  4. Remove the baking dish from the oven and add the shredded coconut t o the baking dish while it’s hot and mix and let sit for 1 minute. The coconut will get fragrant and toasted.
  5. Add the reserved spices, cilantro, salt, lentils, soy curls, vegetables, stock, and 1 cup coconut milk, and mix really well. Even the mixture out and cover the baking dish with parchment and place it back into the oven. Bake for 40-45 minutes. Depending on your lentils, they might be done at the 35-minute mark or at the 50-minute mark depending on the type and age of the lentils.
  6. Once the lentils are cooked to your preference, remove the baking dish from the oven. Mix really well. Taste and adjust salt and flavor carefully. Add more warm coconut milk(so the baking dish doesn’t break due to the temperature difference) or non-dairy cream at this point because the lentils and soycurls will have absorbed a lot of the liquid.
  7. Garnish with cilantro, lemon juice, and pepper flakes, and serve. You can also drizzle some non-dairy cream on top. Serve with some flatbread, garlic naan, sourdough or rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.