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Red Lentil and Sweet Potato Curry Casserole Recipe

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4.4 from 78 reviews

  • Author: Ezabella
  • Total Time: 40-55 minutes
  • Yield: 5 servings
  • Diet: Vegan

Description

This vibrant Red Lentil Casserole combines the earthy flavors of red lentils and basmati rice with warming Indian spices, creamy coconut milk, and nutritious vegetables like sweet potato and bell pepper. Baked to perfection, it offers a comforting, wholesome one-dish meal that’s rich, aromatic, and vegan-friendly, served with fresh cilantro and a squeeze of lime for brightness.

Ingredients

Main Ingredients

  • 1 cup basmati rice (see note #1)
  • 1 cup red lentils (see note #2)
  • 1 medium sweet potato, diced small (1/4 to 1/2 inch cubes)
  • 1 medium orange bell pepper, diced
  • 2 1/2 cups vegetable broth
  • 13.5 ounce can coconut milk
  • 1/3 cup raw unsalted cashews (optional)

Spices and Seasonings

  • 2 tablespoons neutral oil (canola oil or similar)
  • 1 1/2 tablespoons curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon Diamond Crystal kosher salt

Garnish

  • Chopped cilantro
  • Lime wedges

Instructions

  1. Preheat Oven: Preheat your oven to 375°F to prepare for baking the casserole.
  2. Rinse Ingredients: Place basmati rice in a fine mesh sieve and rinse under cold water until water runs clear. Similarly, rinse and sort red lentils, removing any impurities or broken pieces.
  3. Toast Spices: Heat a medium pot over medium heat and drizzle in the neutral oil. Once hot, add curry powder, garam masala, cumin, coriander, ginger, and cinnamon. Stir frequently and toast the spices for about 30 seconds to enhance their aromas.
  4. Add Liquids and Salt: Stir in the kosher salt, vegetable broth, and canned coconut milk. Whisk to combine all ingredients evenly and bring the mixture to a rapid simmer over medium-high heat.
  5. Prepare Casserole Dish: In a 9×13-inch baking dish, add the rinsed rice and lentils, followed by diced sweet potato and diced bell pepper. Mix gently to distribute ingredients.
  6. Add Broth Mixture: Carefully pour the simmering broth from the pot into the baking dish containing the rice, lentils, and vegetables. Stir lightly to combine everything.
  7. Bake Covered: Cover the baking dish tightly with foil or an inverted sheet pan. Place on the middle oven rack and bake at 375°F for 25-30 minutes. Check for doneness; the lentils should be nearly dissolved. If not fully cooked, cover and continue baking for an additional 10-15 minutes.
  8. Add Cashews and Finish Baking: Remove the lid and sprinkle cashews over the top if using. Return the dish to the oven uncovered and bake for about 5 minutes to toast the cashews and evaporate excess liquid. If not using cashews and the liquid has evaporated, skip this step.
  9. Garnish and Serve: Remove the casserole from the oven and garnish with chopped cilantro and lime wedges. Serve warm.

Notes

  • Note #1: Rinsing the basmati rice removes excess starch, preventing the dish from becoming gummy.
  • Note #2: Sorting and rinsing lentils removes any debris or damaged lentils for a clean texture.
  • Using cashews is optional but adds a delightful crunch and richness.
  • Adjust the amount of salt to taste depending on the saltiness of vegetable broth used.
  • Covering the casserole is key to steaming the grains and lentils evenly while baking.
  • Prep Time: 10 minutes
  • Cook Time: 30-45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Indian-inspired

Find it online: https://kitchenloving.com/red-lentil-and-sweet-potato-curry-casserole-recipe/