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    Home » Winter

    Lentil Curry Casserole

    Published: Jan 7, 2021 by Richa 169 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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    • 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!

    Recipe Card

    Print Recipe
    4.99 from 72 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

    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

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    1. JJ

      October 05, 2021 at 5:49 pm

      5 stars
      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.

      Reply
      • Richa

        October 05, 2021 at 9:40 pm

        Yay

        Reply
    2. Natalia

      September 28, 2021 at 12:57 pm

      5 stars
      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!!!

      Reply
      • Richa

        September 29, 2021 at 1:41 pm

        Awesome

        Reply
    3. Jenni

      September 14, 2021 at 5:10 pm

      5 stars
      This came out amazing! It was a hit with my teenagers as well!

      Reply
      • Vegan Richa Support

        September 17, 2021 at 2:33 pm

        awesome!!

        Reply
    4. Rachel

      August 08, 2021 at 12:11 pm

      5 stars
      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!

      Reply
    5. Dee

      August 04, 2021 at 5:20 pm

      What size casserole dish works best?

      Reply
      • Richa

        August 05, 2021 at 9:51 pm

        9 by 13 or similar

        Reply
    6. Michelle

      August 01, 2021 at 8:32 am

      5 stars
      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.

      Reply
    7. kelley

      April 20, 2021 at 6:15 pm

      5 stars
      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.

      Reply
    8. Barbara Frazier

      March 21, 2021 at 11:50 am

      5 stars
      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!

      Reply
    9. Crystal

      March 05, 2021 at 9:26 am

      5 stars
      I’ve made this recipe so many times! Even my non vegan family enjoys it. It is so easy and delicious. Thank you!!!!

      Reply
      • Vegan Richa Support

        March 08, 2021 at 2:48 pm

        Awesome

        Reply
    10. Janey

      March 03, 2021 at 5:40 am

      4 stars
      The Walgreens ad won’t go away and it’s right over the recipe-very annoying

      Reply
      • Richa

        March 03, 2021 at 6:12 am

        Can you email me a screenshot at veganricha@gmail

        Reply
    11. Shweta

      February 21, 2021 at 5:58 pm

      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!!

      Reply
      • Vegan Richa Support

        February 22, 2021 at 4:47 pm

        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

        Reply
    12. Diana

      February 12, 2021 at 7:08 pm

      5 stars
      Super easy and really yummy! This one’s a keeper!!! Thank you!

      Reply
      • Vegan Richa Support

        February 13, 2021 at 7:02 pm

        yay!!

        Reply
    13. KT

      February 10, 2021 at 3:53 pm

      5 stars
      Made this for dinner, was loved by all – from one to sixty three years old lol. Thanks Richa!

      Reply
      • Vegan Richa Support

        February 11, 2021 at 7:13 pm

        that’s lovely

        Reply
    14. Amira

      February 08, 2021 at 5:59 pm

      5 stars
      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.

      Reply
    15. Genevia

      February 07, 2021 at 2:42 pm

      5 stars
      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.

      Reply
      • Vegan Richa Support

        February 08, 2021 at 1:36 pm

        thank you kindly

        Reply
    16. Jennifer

      February 04, 2021 at 1:29 pm

      5 stars
      This was so easy and simply delicious!! The whole family enjoyed it.

      Reply
    17. kelley

      February 02, 2021 at 6:35 pm

      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. 💗

      Reply
      • Vegan Richa Support

        February 05, 2021 at 4:22 pm

        sounds amazing

        Reply
    18. Liz

      February 02, 2021 at 4:49 pm

      I made this but it came out very soupy. Is that how it’s supposed to be?

      Reply
      • Richa

        February 02, 2021 at 6:44 pm

        No, it thickens a lot. The pan oven and lentils affect the absorption. You can bake longer or use less broth

        Reply
    19. erin

      February 02, 2021 at 4:35 pm

      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!

      Reply
      • Vegan Richa Support

        February 05, 2021 at 4:20 pm

        great idea

        Reply
    20. S. H.

      February 02, 2021 at 5:53 am

      Size of casserole pan? I currently only can use toaster oven. Cook time on stove if I use that method?

      Reply
      • Vegan Richa Support

        February 05, 2021 at 4:04 pm

        it would work in the toaster oven if you have a small sized casserole pan. if on stove 45-60min.

        Reply
    21. Chelsea

      February 01, 2021 at 3:30 pm

      amazing, and my omnivore family loved it. Added this to my regular rotation of recipes. Richa, you make it so easy bein vegan!

      Reply
      • Vegan Richa Support

        February 03, 2021 at 10:28 am

        Awesome !!

        Reply
    22. Colleen

      February 01, 2021 at 1:55 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        February 02, 2021 at 8:41 am

        thanks for popping in ♡

        Reply
    23. Shiree

      January 30, 2021 at 6:27 pm

      Would leaving out the green chilli affect the flavor a lot? Could you sub bell pepper?

      Reply
      • Richa

        January 30, 2021 at 7:36 pm

        Yea sub bell pepper

        Reply
    24. LA

      January 30, 2021 at 3:44 pm

      5 stars
      This is so easy and absolutely delicious! Another winner, Richa!

      Reply
      • Vegan Richa Support

        February 01, 2021 at 2:40 pm

        excellent – so happy you loved it.

        Reply
    25. ak

      January 22, 2021 at 11:13 am

      5 stars
      Seriously delicious!

      Simple to prep and wonderfully satisfying 🙂

      Reply
      • Vegan Richa Support

        January 25, 2021 at 12:04 pm

        perfect thank you!

        Reply
    26. Dory

      January 21, 2021 at 3:24 pm

      SO good! Added 1/2 a red and 1/2 a orange pepper and some eggplant to “beef” it up… amazing!!
      Thanks for sharing!!

      Reply
      • Richa

        January 21, 2021 at 6:34 pm

        Awesome

        Reply
    27. Kathleen

      January 20, 2021 at 4:44 pm

      5 stars
      My husband and I made this for dinner tonight and it was delicious! The recipe was easy to follow. Thank you!

      Reply
      • Richa

        January 20, 2021 at 5:07 pm

        Thanks!

        Reply
    28. Tia

      January 19, 2021 at 7:22 am

      5 stars
      This was great! I used water instead of vegetable broth and omitted the nut butter and it was still delicious. Would recommend

      Reply
      • Richa

        January 19, 2021 at 7:41 am

        Yay

        Reply
    29. Lindsay Oakes

      January 16, 2021 at 3:19 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        January 17, 2021 at 8:12 am

        perfect, thanks

        Reply
    30. Amelie

      January 16, 2021 at 12:08 pm

      5 stars
      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

      Reply
      • Vegan Richa Support

        January 17, 2021 at 8:12 am

        wow. that’s amazing

        Reply
    31. Maxine

      January 15, 2021 at 5:10 am

      5 stars
      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!

      Reply
      • Vegan Richa Support

        January 17, 2021 at 8:05 am

        perfect. wow! that’s great. thank YOU

        Reply
    32. Sarah

      January 14, 2021 at 8:23 pm

      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.

      Reply
    33. Cheryl

      January 14, 2021 at 4:59 pm

      5 stars
      Family loved it. I love that you just put it in the oven and walk away.

      Reply
    34. Anita

      January 12, 2021 at 1:37 pm

      5 stars
      Beauiful and very satisfying

      Reply
      • Richa

        January 12, 2021 at 9:10 pm

        ❤️❤️

        Reply
    35. rita laidlaw

      January 12, 2021 at 4:49 am

      5 stars
      This was wonderful, it will be in the regular rotation for sure!

      Reply
      • Vegan Richa Support

        January 12, 2021 at 9:11 am

        thank you!

        Reply
    36. Debbie

      January 11, 2021 at 9:02 pm

      Can you use curry paste in this recipe?

      Reply
      • Vegan Richa Support

        January 12, 2021 at 10:40 am

        That would be fine

        Reply
    37. Maya

      January 11, 2021 at 6:57 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        January 12, 2021 at 10:39 am

        well, thank you so much

        Reply
    38. Chris

      January 11, 2021 at 9:04 am

      5 stars
      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!

      Reply
    39. Tracy Brown

      January 10, 2021 at 8:59 pm

      5 stars
      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!

      Reply
      • Richa

        January 10, 2021 at 9:18 pm

        Awesome!! So glad you all loved it

        Reply
    40. David

      January 10, 2021 at 3:46 pm

      5 stars
      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.

      Reply
    41. Wendy

      January 08, 2021 at 9:22 pm

      I bet this would work well in an Instant Pot!

      Reply
      • Richa

        January 09, 2021 at 9:52 am

        Yes ! 13-15 mins for the lentils and fold in nut butter after opening

        Reply
    42. Teresa

      January 08, 2021 at 6:13 pm

      5 stars
      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!

      Reply
      • Richa

        January 09, 2021 at 9:52 am

        Awesome! Yes roasting adds a fantastic long simmered flavor

        Reply
    43. Jody

      January 08, 2021 at 10:13 am

      5 stars
      Good basic curry recipe. I like that you offered substitutions. Thank you.

      Reply
    44. Chana

      January 08, 2021 at 10:04 am

      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.

      Reply
      • Richa

        February 01, 2021 at 10:04 pm

        Awesome

        Reply
    45. Lesli Cohan

      January 07, 2021 at 2:46 pm

      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!

      Reply
      • Vegan Richa Support

        January 12, 2021 at 9:17 am

        you could add a couple leaves – but they. have a totally diff flavour than curry powder. so leave all the same

        Reply
      • Richa

        February 01, 2021 at 10:04 pm

        Use coriander with curry leaves.

        Reply
    46. Tina

      January 07, 2021 at 1:52 pm

      5 stars
      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!

      Reply
      • Richa

        January 07, 2021 at 8:07 pm

        Yes def need that nut butter!

        Reply
    47. Jane

      January 07, 2021 at 10:59 am

      5 stars
      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.

      Reply
      • Richa

        January 07, 2021 at 8:07 pm

        Yay!!

        Reply
    48. mary

      January 07, 2021 at 10:06 am

      5 stars
      sounds like another winner. can’t wait to try.

      Reply
      • Vegan Richa Support

        January 07, 2021 at 1:32 pm

        Yay! let me know how you like it

        Reply
    49. Vm

      January 07, 2021 at 7:00 am

      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!

      Reply
      • Richa

        January 07, 2021 at 9:02 am

        It’s 2.5 cups. Updated. Use half cup with nut butter

        Reply
      • Manuela

        March 03, 2021 at 1:05 pm

        5 stars
        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…

        Reply
        • Richa

          March 03, 2021 at 2:43 pm

          ❤️❤️

          Reply
    50. Chana

      January 07, 2021 at 5:19 am

      Does the dish get covered while cooking?

      Reply
      • Richa

        January 07, 2021 at 9:02 am

        Nope

        Reply
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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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