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
- Butter Tofu GF
- IP Tikka Masala Simmer Sauce , with Cauliflower. GF
- Tofu Amritsari Masala.GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Mushroom Matar Masala GF
- Bombay Potato and Peas GF
- Tofu in Spinach Curry – Palak Tofu GF
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!
Lentil Curry Casserole
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
- 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
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
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)
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
JJ
You did it again, Richa! This was so delicious. Next time I’ll experiment adding some extra veggies but it’s perfect as is. Even my hard to please (non-vegetarian) boyfriend was raving about it.
Richa
Yay
Natalia
Amazing flavour, easy to make. I love the fact that you can put it on the oven and get on with other stuff. So tasty. Thank you!!!
Richa
Awesome
Jenni
This came out amazing! It was a hit with my teenagers as well!
Vegan Richa Support
awesome!!
Rachel
Simple, delish, filling, comforting, and so easy to make. I added about a cup of shredded carrots and a cup of diced red bell peppers for added nutrition. Thank you for another winner!
Dee
What size casserole dish works best?
Richa
9 by 13 or similar
Michelle
These were amazing! I took it to a family event and everyone loved it! I followed the recipe exactly except I only added a 1/4 c of veggie broth at the end because I didn’t want it too liquidy. This will definitely be a regular meal for us.
kelley
Love this recipe, so easy and flavorful. Do your self a favor and throw in some small chopped cauliflower, it is amazing!!! I added about one and a half cups and did not have to add more liquid, it worked perfectly.
Barbara Frazier
This recipe is super delicious! I’m always looking for ways to cook lentils and this is my favorite. The flavors are exotic, and it’s a warm and comforting dish. Love it with jasmine rice. Yum! Thank you!
Crystal
I’ve made this recipe so many times! Even my non vegan family enjoys it. It is so easy and delicious. Thank you!!!!
Vegan Richa Support
Awesome
Janey
The Walgreens ad won’t go away and it’s right over the recipe-very annoying
Richa
Can you email me a screenshot at veganricha@gmail
Shweta
this was amazing. I am used to cooking toor dal and i used moong dal here! Also so so easy, I really do not make dal enough. Loved the flavors and was so amazing with crispy nan. I couldn’t stop eating. love your blog richa, have been following for you for years and it’s my go to place for healthy easy veg meals regularly.
I first came across your blog when I was just learning to cook in medical school ( about 3-4 years ago) and you always made it so easy. Cooking indian food is now second nature to me so thank you so much for that!!
Vegan Richa Support
i know, right – once you enjoy it you wonder why you don’t do it more often. thank you so much I’m glad you enjoyed my recipes while studying and still do today
Diana
Super easy and really yummy! This one’s a keeper!!! Thank you!
Vegan Richa Support
yay!!
KT
Made this for dinner, was loved by all – from one to sixty three years old lol. Thanks Richa!
Vegan Richa Support
that’s lovely
Amira
This was different than other daals that I’ve made before but I really enjoyed it. I liked the fact that I was able to bake it. Taste was perfect for winter. I served it with jasmine rice.
Genevia
Another delicious recipe, Richa!! I used red lentils which were done at 35 minutes per your note. This was so hearty and flavorful. Would definitely recommend.
Vegan Richa Support
thank you kindly
Jennifer
This was so easy and simply delicious!! The whole family enjoyed it.
kelley
wow this was fantastic ! I used sprouted lentils which cook super fast so only used one cup of broth instead of two. I had some cauliflower so i chopped that up and added it which was amazing! I used half curry powder & half curry paste. everything else was the exact recipe. make this!! I wish i had doubled the recipe.. next time i will. i served it with jasmine rice. 💗
Vegan Richa Support
sounds amazing
Liz
I made this but it came out very soupy. Is that how it’s supposed to be?
Richa
No, it thickens a lot. The pan oven and lentils affect the absorption. You can bake longer or use less broth
erin
I added a bunch of torn kale in the last few minutes of cooking. Made this last night, comfort food at it’s finest. Even better today! thanks!
Vegan Richa Support
great idea
S. H.
Size of casserole pan? I currently only can use toaster oven. Cook time on stove if I use that method?
Vegan Richa Support
it would work in the toaster oven if you have a small sized casserole pan. if on stove 45-60min.
Chelsea
amazing, and my omnivore family loved it. Added this to my regular rotation of recipes. Richa, you make it so easy bein vegan!
Vegan Richa Support
Awesome !!
Colleen
YUM! I added a bag of frozen Mediterranean blend veggies and used curry powder instead of garam masala – loved it! Thanks for another awesome recipe!
Vegan Richa Support
thanks for popping in ♡
Shiree
Would leaving out the green chilli affect the flavor a lot? Could you sub bell pepper?
Richa
Yea sub bell pepper
LA
This is so easy and absolutely delicious! Another winner, Richa!
Vegan Richa Support
excellent – so happy you loved it.
ak
Seriously delicious!
Simple to prep and wonderfully satisfying 🙂
Vegan Richa Support
perfect thank you!
Dory
SO good! Added 1/2 a red and 1/2 a orange pepper and some eggplant to “beef” it up… amazing!!
Thanks for sharing!!
Richa
Awesome
Kathleen
My husband and I made this for dinner tonight and it was delicious! The recipe was easy to follow. Thank you!
Richa
Thanks!
Tia
This was great! I used water instead of vegetable broth and omitted the nut butter and it was still delicious. Would recommend
Richa
Yay
Lindsay Oakes
Easy and delicious. My husband and stepson were fighting over the last bit in the pan. I also love that it is one pot and minimal prep which makes it a weeknight option as well!
Vegan Richa Support
perfect, thanks
Amelie
Amazing recipe! The whole family loved it. Discovering your site and your recipes has changed my life. I did not know what to eat anymore (no gluten, dairy products and other restrictions too). Discovering all of these flavors brings joy to my life and makes me want to eat again. Thank you from the bottom of my heart for your sharing! Kind regards
Vegan Richa Support
wow. that’s amazing
Maxine
Thank you so much for this easy and delicious recipe! I had zero energy tonight and I was able to put this together very quickly. Although the cook time is long, the prep time is ridiculously quick. I know you said not to use peanut butter, but it was the only nut/seed butter that I had. I told my partner after he finished that there was pb in it and he was shocked. Yummy, filling, and simple ingredients. This recipe will definitely be a go-to for busy or tired nights!
Vegan Richa Support
perfect. wow! that’s great. thank YOU
Sarah
You knocked this one out of the park, Richa. Everyone in my family loved it, and it was incredibly easy. This will be a regular meal at our house. Thank you so much.
Cheryl
Family loved it. I love that you just put it in the oven and walk away.
Anita
Beauiful and very satisfying
Richa
❤️❤️
rita laidlaw
This was wonderful, it will be in the regular rotation for sure!
Vegan Richa Support
thank you!
Debbie
Can you use curry paste in this recipe?
Vegan Richa Support
That would be fine
Maya
Absolutely amazing! I don’t usually leave reviews but this one was so good, I had to.
Flavour is complex, not too spicy and every bite leaves your taste buds surprised.
I can’t recommend it enough. Thank you Richa!
Vegan Richa Support
well, thank you so much
Chris
Hi Richa,
I made this dish over the weekend and it was AMAZING! I just can’t seem to get enough lentils these days. I made your lentil loaf too the other weekend and that was also AMAZING! I love just putting the raw ingredients in the casserole dish and getting them going that way, so easy and less to clean up.
Your recipes are so easy and straightforward and flat out delicious. Thanks for developing them!
Tracy Brown
This recipe is flat our DELICIOUS!! Hearty and super nourishing and yet not dense with unneeded fats, etc. My husband who is not vegetarian loved it and loves Richa’s recipes! thank you!
Richa
Awesome!! So glad you all loved it
David
Its a cold snowy day in central Texas and I selected this recipe to warm and console. When I have a hard time making peace with the world and all its craziness I cook. I made this recipe exactly as written with the only deviation adding about a cup of diced sweet potato at the beginning. It brings both warmth and consolation, feeding a sense that all will come right with time. Thank you for creating snd sharing this awesome recipe.
Wendy
I bet this would work well in an Instant Pot!
Richa
Yes ! 13-15 mins for the lentils and fold in nut butter after opening
Teresa
OMG this is delicious! I pulled it out of the oven to taste before adding the additional broth and nut butter. Never got that far…it ended up on the rice and my husband and I devoured almost all of it! The long-simmered taste, spices, and warmth will make it a winter comfort food for us here in Colorado!!!! Delicious, as your recipes always are!
Richa
Awesome! Yes roasting adds a fantastic long simmered flavor
Jody
Good basic curry recipe. I like that you offered substitutions. Thank you.
Chana
Amazing dish! I actually started off in pan on the stove and ended up not needing the extra liquid at the end. It was divine.
Richa
Awesome
Lesli Cohan
Hi Richa!
Can you adapt this recipe to use curry leaves? If so, would you suggest cumin, coriander and tho other spices in any different way? Thanks!
Vegan Richa Support
you could add a couple leaves – but they. have a totally diff flavour than curry powder. so leave all the same
Richa
Use coriander with curry leaves.
Tina
OMG this recipe arrived in my inbox today while I was working from home with two kids virtual learning. A quick dinner, yes please!!
This is absolutely DELICIOUS – this is staying in my rotation for sure.
I made this as written…don’t skip the cashew butter at the end, it makes it next level creamy!
Richa
Yes def need that nut butter!
Jane
I made this already – it came just in time when the fridge needed to be re-stocked. It is so delicious! Thank you Richa. It really is a great weeknight meal, and I had time to do other stuff while it was in the oven.
Richa
Yay!!
mary
sounds like another winner. can’t wait to try.
Vegan Richa Support
Yay! let me know how you like it
Vm
In the ingredients you list 2 1/2 cups of broth but the instructions call for 3 cups.. which is it?? I plan to try this one soon. Thks!
Richa
It’s 2.5 cups. Updated. Use half cup with nut butter
Manuela
I love this curry casserole! Easy to make and so delicious 💕
Thank you so much Richa, for all your lovely glutenfree recipes!
Next time I will try glutenfree naan. Really looking forward…
Richa
❤️❤️
Chana
Does the dish get covered while cooking?
Richa
Nope