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.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 80 minutes
  • Total time: 85 minutes
  • Yield: 4
  • Category: 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)

Method

  1. Add oil to a casserole dish. (8 by 11 inch or similar size or use a dutch oven). Add in garlic, onion, green chili, spices and ¼ tsp salt - mix well. Preheat the oven to 400℉ (205C)
  2. Once heated, place the casserole dish in the oven for 5-8 minutes or until onions start to turn golden
  3. 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)
  4. Place the dish back in the oven, cover with parchment and bake 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)
  5. Once done, remove the dish from the oven, and while the mixture is still hot, first mix almond butter with warmed 1/4 to 1/2 cup of broth, add this mixture in, and stir until combined
  6. Adjust flavor and spice as needed. Add in some lemon juice and Garam masala. sprinkle cilantro and non dairy yogurt for garnish, as desired
  7. Serve with some fresh rice, flatbread, naan bread, or pita bread

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.