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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.
We all have that bag of dried lentils somewhere in the back of our pantry, just waiting for us to find them, add some spices and simple pantry staple ingredients to them, and create an unexpectedly delicious and healthy dish that everyone will LOVE!
This recipe for vegan Lentil Curry Casserole is one of those unexpectedly AWESOME lentil recipes that has to potential to become a family favorite! Especially if you are a fan of rich and creamy curries! It is one of my family’s favorite weeknight dinners – packed with plant-based protein, nutrients, and spicy goodness! A simple and nourishing curry casserole the whole family will enjoy tucking into.
Just look at that thick and creamy gravy – all those amazing coconut and curry flavors are layered deeply into the lentils as they slowly bake. The perfect one-pot / one-casserole meal and the perfect comfort food dish for the cold season!
Think of this lentil casserole as an easy westernized version of restaurant-style Indian daal, with plenty of warming spices, creamy coconut milk and some nut butter for extra richness. You might have most ingredients at home already. Let’s get cooking!
MORE INDIAN DISHES TO TRY
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- IP Tikka Masala Simmer Sauce , with Cauliflower. GF
- Tofu Amritsari Masala.GF
- Instant Pot Vegan Butter Chickin(soycurls). GF–Creamy, Delicious
- Mushroom Matar MasalaGF
- Bombay Potato and PeasGF
- Tofu in Spinach Curry – Palak TofuGF
This is a simple one pot meal baked into a casserole instead of on the stove top. Baking allows for amazing roasted flavor and also hands off cooking. You can easily convert it to stove top.
This is a generic curry inspired from Indian flavors. You can change up the spices and flavors to preference. Let’s make it!
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4.99 from 94 votes
Lentil Curry Casserole
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.
Prep Time5 minutes mins
Cook Time1 hour hr 20 minutes mins
Total Time1 hour hr 25 minutes mins
Course: Main Course
Cuisine: Indian
Keyword: lentil casserole, lentils with coconut milk, vegan lentil curries
Servings: 4
Calories: 311kcal
Author: Vegan Richa
Ingredients
- 2 tsp oil
- 3 cloves garlic minced
- ¼ cup (40 g) 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 (144 g) of lentils brown or green
- 14 oz can (28.35 g) tomatoes
- 14 oz can (396.89 ml) coconut milk
- 2 ½ cups (591.47 ml) broth 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
Instructions
Add oil to a casserole dish. (8 by 11 inch or similar size) 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
Notes
- You can also use red lentils in this recipe. Use 1 cup red lentils and check to see if they are done after 35 minutes.
- I recommend full-fat coconut milk for the ultimate creaminess.
- You can use sun butter instead of almond butter to make it nut-free.
- As always, feel free to add more veg or more seasoning to really make this your own.
- To make this without garlic and onion, omit them and add 1/8 tsp fenugreek seed powder to the spices.
Nutrition
Nutrition Facts
Lentil Curry Casserole
Amount Per Serving
Calories 311Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Sodium 574mg25%
Potassium 664mg19%
Carbohydrates 35g12%
Fiber 14g58%
Sugar 4g4%
Protein 13g26%
Vitamin A 849IU17%
Vitamin C 18mg22%
Calcium 57mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
Ingredients for Vegan Curried Lentil Casserole:
- like any curry dish, we start with the umami-boosting trifecta of onion, garlic and fresh chili
- spices: ground cumin, coriander, turmeric, and garam masala or curry powder, pepper, and cinnamon
- Lentils: For this recipe, I use brown lentils but you could use red lentils.
- canned tomatoes – a must for lentil dishes
- coconut milk, you can also use unsweetened oat milk or soy milk
- almond butter or cashew butter or any other nut or seed butter for that perfect creaminess. But I do recommend you go with a subtle taste. Peanut Butter, f.ex. would be a bit dominant in flavor.
Tips & Substitutions:
- You can also use red lentils in this recipe. Use 1 cup red lentils and check to see if they are done after 35 minutes.
- I recommend full-fat coconut milk for the ultimate creaminess.
- You can use sun butter instead of almond butter to make it nut-free.
- As always, feel free to add more veg or more seasoning to really make this your own.
- To make this without garlic and onion, omit them and add 1/8 tsp fenugreek seed powder to the spices.
Add oil to a casserole dish
Add in garlic, onion, green chili, spices and ¼ tsp salt – mix well
Preheat the oven to 400℉.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
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 half 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
What to serve with this Curry Lentil Casserole?
This vegan lentil casserole is best enjoyed
- Over a plate of steamed basmati rice, or cauliflower rice
- With some fresh bread or VeganNaan Bread
- You could use leftover lentils as a filling for a wrap, lentil lettuce wraps, or spoon some into tacos