Plant Based recipes have always been a staple food in my household. They’re such a fresh, flavoursome dish and are a great meal to have with family and friends. One of my favourite recipes among them is “Curry Lentil Casserole” that they’re incredibly yummy and flavorful. And the abundance of fresh vegetables and herbs give these delicious vegan recipe, taste and texture:

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INGREDIENTS:

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  • 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 g) 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

Serves 6

DIRECTIONS:

Add oil to a casserole dish. Add in garlic, onion, green chili, spices and ¼ tsp salt – mix well. Preheat the oven to 400F (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.

Credits: veganricha