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    Home » Winter

    Lentil Curry Casserole

    Published: Jan 7, 2021 by Richa 149 Comments

    Jump to Recipe   Print Recipe

    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.

    two bowls with rice topped with creamy coconut curry lentil casserole

    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.

    two bowl with rice and creamy coconut lentils sprinkled with cilantro and drizzled with coconut milk

    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!

    creamy Indian Lentil Casserole served in two bowl over rice

    MORE INDIAN DISHES TO TRY

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    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!

    Print Recipe
    4.99 from 66 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 mins
    Cook Time1 hr 20 mins
    Total Time1 hr 25 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 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

    Instructions

    • Add oil to a casserole dish. 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

    1. 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.
    2. I recommend full-fat coconut milk for the ultimate creaminess.
    3. You can use sun butter instead of almond butter to make it nut-free.
    4. As always, feel free to add more veg or more seasoning to really make this your own.
    5. 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 311 Calories 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.

     

    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.

    ingredients needed for making vegan lentil casserole

    Add oil to a casserole dish


     a white casserole dish with some oil

    Add in garlic, onion, green chili, spices and ¼ tsp salt – mix well

    onion, ginger, chili and spices in a casserole dish

    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.

    roasted onion, garlic and chilies in a casserole dish

    overhead shot of a casserole dish with roasted spices, onions and garlic

    Remove dish from the oven and add in the lentils, tomatoes, coconut milk, remaining salt and 2 cups of broth, mix well

    broth and coconut milk being added to spices and onion garlic mix in casserole dish

    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)

    vegan Indian Curry Lentil Casserole fresh out of the oven

    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

    nut butter being stirred into creamy vegan lentil casserole

    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 Vegan Naan Bread
    • You could  use leftover lentils as a filling for a wrap, lentil lettuce wraps, or spoon some into tacos

    two white bowls filled with rice and vegan Indian Curry Lentil Casserole

    Sharing is caring!

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Alexander

      January 28, 2023 at 12:35 pm

      5 stars
      straight forward – excellent instructions and a delicious result.

      Reply
      • Vegan Richa Support

        January 30, 2023 at 5:58 pm

        Glad you like the recipe!

        Reply
    2. Carol

      January 16, 2023 at 10:34 am

      If you double the recipe, do you have to increase the cooking time and will it still fit in the same 11 by 17 casserole dish?

      Reply
      • Vegan Richa Support

        January 16, 2023 at 2:22 pm

        Hi Carol! You will likely need to cook in two dishes, each for the recommend amount of time.

        Reply
    3. Lianne

      January 14, 2023 at 7:22 am

      5 stars
      Love this recipe! I did alter it slightly as I cooked it in the instant pot, and I used cashew cream in place of the coconut cream / nut butter as I didn’t have those in stock, but it turned out great and was super easy to make. Thanks for another great recipe Richa ❤️

      Reply
      • Vegan Richa Support

        January 16, 2023 at 1:49 pm

        Terrific!

        Reply
    4. Genie

      December 22, 2022 at 7:21 pm

      5 stars
      Just had this for dinner — turned out great! My husband particularly liked it — said he’d be happy to have it again. But he likes most of your recipes.

      Reply
      • Vegan Richa Support

        December 23, 2022 at 4:01 pm

        Haha I’m so happy to hear!

        Reply
    5. Christine

      December 13, 2022 at 7:43 am

      Sounds wonderful ( like all your recipes) I’m wondering if I could use black lentils?
      Thanks

      Reply
      • Vegan Richa Support

        December 14, 2022 at 10:32 pm

        You sure can!

        Reply
    6. Taylor

      December 08, 2022 at 6:07 am

      5 stars
      Yum!! I made this lentil curry this evening and it’s delicious! At the end I didn’t add the extra broth & I used 3 tbsp of almond butter as I was finishing up my jar. Fantastic flavour and such a great way to use up dry lentils.

      Reply
      • Vegan Richa Support

        December 12, 2022 at 3:34 pm

        Love it!

        Reply
    7. Michelle

      November 29, 2022 at 6:22 pm

      5 stars
      Wow! This was so good! I wish I had tried it sooner. So much flavor and super easy to make. The squeeze of lemon at the end really brighten it up. I served it with roasted broccoli and rice.

      Reply
      • Vegan Richa Support

        December 02, 2022 at 11:09 am

        I’m so glad to hear!

        Reply
    8. Andrea

      October 02, 2022 at 3:01 pm

      5 stars
      Another great recipe! Thanks

      Reply
      • Vegan Richa Support

        October 03, 2022 at 1:43 pm

        Awesome.

        Reply
    9. Kathy S

      September 18, 2022 at 5:19 pm

      5 stars
      This is such a delicious and easy recipe! My family just loves it! Sometimes I add the almond butter and sometimes I do not, but it is delicious either way. Thank you so much for a great recipe!

      Reply
      • Vegan Richa Support

        September 21, 2022 at 2:55 pm

        Great to hear Kathy.

        Reply
    10. Cindy

      May 24, 2022 at 10:24 am

      5 stars
      I made this in the Instant Pot with Better Than Bouillon, No Chicken Base instead of vegetable broth and a Japanese curry powder. At the end, I added 2 T almond butter but no additional broth. I had some today for lunch with some rice. It is so creamy and delicious. Thank you!

      Reply
      • Vegan Richa Support

        May 29, 2022 at 6:33 pm

        oh – fancy curry powder

        Reply
    11. Gayle

      May 24, 2022 at 7:09 am

      This recipe is missing something as once it is done there is way too much liquid left?

      Reply
      • Vegan Richa Support

        May 29, 2022 at 6:25 pm

        OH!! sorry to hear it didn’t turn out for you. Did you do the 1st step heating of onions until they turn golden?

        Reply
    12. Michele

      April 30, 2022 at 5:32 pm

      5 stars
      This recipe is so delicious. 5 stars from everyone in the family! Plus it’s just so easy and hands-off AND the ingredients are pantry staples! I used the Trader Joe’s Coconut Cream (which is mostly solid coconut fat) so I didn’t feel the need to use any nut butter. It was still very rich and creamy! Our new family favorite.

      Reply
      • Vegan Richa Support

        May 01, 2022 at 1:36 pm

        Hooray!!!

        Reply
    13. Chris

      March 30, 2022 at 6:37 pm

      5 stars
      This recipe is really fantastic!! So easy to make and such good flavors! When I followed other indian recipes, they always turned out too tomato-y or too strong in cumin for me. But this is just right! Thank you so much!!

      Reply
      • Vegan Richa Support

        April 01, 2022 at 12:05 pm

        Awesome to hear

        Reply
    14. Franny

      March 21, 2022 at 6:15 pm

      5 stars
      Delicious, Richa! I used a package of Trader Joe’s cooked French lentils and made the dish on the stovetop. I added a cup of chickpeas and a big handful of spinach. Was out of almond butter so used tahini. It turned out super yummy with enough leftovers for tomorrow. Thanks for another keeper recipe! 💖 Franny

      Reply
      • Vegan Richa Support

        March 23, 2022 at 1:53 pm

        yummy, plant power !!! 🌱 good to know about tahini

        Reply
    15. Jacquie

      March 16, 2022 at 5:25 pm

      5 stars
      This was SO GOOD. I made it on the stovetop, just simmered until the lentils were done and the thickness was where I wanted it. Thank you for another winner!

      Reply
      • Vegan Richa Support

        March 18, 2022 at 3:13 pm

        perfect

        Reply
        • Jenny

          March 21, 2022 at 4:02 pm

          5 stars
          So easy and delicious! I used tahini because I didn’t have any nut butters on hand and it was great! I also used a jalapeño which did the trick for spice. I also sauted the onions and spices while the oven heated up. It was really convenient to have it bake in the oven so I could get other things done. I will definitely be making this again.

          Reply
          • Vegan Richa Support

            March 23, 2022 at 1:52 pm

            thanks, good to know, & yay for multitasking

            Reply
    16. Kelcie

      March 08, 2022 at 5:07 pm

      5 stars
      This so delicious and easy to make! I ended up sautéing the onion, garlic, and spices instead of baking them. I also did not dilute the almond butter with additional veggie stock, I just directly mixed it in when I took it out of oven. We all loved it, thank you!

      Reply
      • Vegan Richa Support

        March 10, 2022 at 1:09 pm

        thanks Kelcie – good to know

        Reply
    17. Eti

      February 11, 2022 at 1:17 pm

      5 stars
      Hey Richa, as always, it is so hard choosing out of so many yummy recipes you post 🙂
      I have my heart set on this one. Ever tried using a Ninja Foodi instead of an oven? I wonder if time should be kept the same or not. Thanks! Have a great weekend.

      Reply
      • Vegan Richa Support

        February 13, 2022 at 6:24 pm

        thanks! not yet – but go for it and let me know how it turns it.

        Reply
    18. Pat

      January 20, 2022 at 5:39 pm

      5 stars
      Yum yum!! I just made this. So delicious! I used red lentils as that was all i had. Turns out, it takes about half the time to cook so that was great. I made green beans to go with it and what a pop of color my bowl was! Sorry i did not take a picture but i was really wanting to eat it.

      I followed all instructions except i used ghee as the oil and used the full teaspoon of garam masala. I also used cashew butter instead of almond butter. The broth i used was the Better Than Bouillon No Chicken Chicken flavor. Wonderful!

      Richa, you are a genius!

      Reply
      • Vegan Richa Support

        January 21, 2022 at 11:45 am

        perfect. aww, thanks Pat

        Reply
    19. Christina

      January 08, 2022 at 11:31 am

      5 stars
      This smelled so incredible the entire time it was in the oven that I was worried my expectations for its taste were going to be too high. I figured I’d be happy if it tasted half as good as it smelled, but it tasted just as incredible as it smelled. This is a new favorite. Thanks, Richa!

      Reply
      • Richa

        January 08, 2022 at 1:34 pm

        Yay!!!

        Reply
    20. Joel

      January 03, 2022 at 9:07 am

      5 stars
      This is SO GOOD and was so easy! Thank you!
      (Also I did use peanut butter and did not find it overwhelming.)

      Reply
      • Vegan Richa Support

        January 03, 2022 at 11:41 am

        thanks Joel!

        Reply
    21. Megan

      December 08, 2021 at 1:56 pm

      5 stars
      I never leave recipe ratings but I have to tell you— I make this once a week. It’s my husband’s absolute favorite and he packs up the leftovers to take when he works away from home. He never gets tired of it and it keeps him from stopping by for junky non-vegan crap when he’s out and busy. My five young kids also really enjoy it. I use your recipes all the time, Richa. Thanks so much for your work!

      Reply
      • Vegan Richa Support

        December 10, 2021 at 11:01 am

        so glad my recipes help your family so much =)

        Reply
    22. Laura M

      December 07, 2021 at 7:54 am

      5 stars
      This is such a delicious and easy way to make lentils. I have made this recipe twice in one week and my hubby and I can’t get enough of it. Thank you!!!!

      Reply
      • Vegan Richa Support

        December 08, 2021 at 1:38 pm

        wow!!

        Reply
        • Melinda

          January 05, 2022 at 10:54 am

          Any idea on how to convert this to an instant pot?

          Reply
          • Richa

            January 05, 2022 at 5:21 pm

            Sauté the onion garlic spices on sauté mode. Then cancel, add the rest of the ingredients except nut butter and pressure cook for 15 mins. Natural release and open. If you want it thicker then add the nut butter

            Reply
    23. Jen B

      December 03, 2021 at 4:30 pm

      5 stars
      Made last night and loved! Followed your instructions exactly and found it very easy especially with so little hands-on time. I can be picky about my lentils – I find them too sweet sometimes — but I will definitely make this again and again. Thank you!

      Reply
      • Vegan Richa Support

        December 06, 2021 at 11:05 am

        I’m so glad that you;ll be making this again

        Reply
        • Kai

          February 15, 2022 at 9:24 pm

          I make this recipe about once a month and love it! I sprout my lentils to boost the nutritional value. I usually add celery, red bell pepper, and extra peppers and spices. Thank you for creating this delicious recipe!

          Reply
          • Vegan Richa Support

            February 17, 2022 at 4:56 pm

            lovin’ the sprouts Kai – thanks for stopping by

            Reply
    24. Marissa

      November 28, 2021 at 1:34 pm

      Hi. I have a lot of leftover cooked brown lentils from making your lentil mushroom Wellington for Friendsgiving which was a big hit. I was looking for a recipe to use up the cooked lentils and wanted to try this recipe. How would I modify it to use the cooked lentils. Thanks.

      Reply
      • Richa

        November 28, 2021 at 8:51 pm

        Use 2 -2.5 cups cooked lentils, don’t add any broth, just the coconut milk and tomato purée . Bake for 14-18 minutes or until the sauce has come to a boil.

        Reply
    25. Erika

      October 25, 2021 at 3:52 pm

      5 stars
      My only regret is that I didn’t double the recipe so I’d have leftovers! So good!

      Reply
      • Richa

        October 25, 2021 at 9:55 pm

        🙂

        Reply
    26. Darlene

      October 08, 2021 at 6:57 am

      5 stars
      This was the first time we ever had a curry dish, so I was hesitant & trying to figure out what it would really taste like. Let me tell you, it was so creamy, filling & delicious; the house was filled with a wonderful aroma. My husband said this recipe is another keeper 😊 I used a orange bell pepper only because that’s what I had in house.

      Reply
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