Red Lentil and Sweet Potato Curry Casserole Recipe
This vibrant Red Lentil Casserole combines basmati rice, red lentils, and sweet vegetables in a rich, spiced coconut curry sauce. Baked to perfection, it offers a comforting, aromatic dish that’s both hearty and wholesome, ideal for a flavorful vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Indian-inspired
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 cup basmati rice
- 1 cup red lentils
- 1 medium sweet potato, diced small (1/4 to 1/2 inch cubes)
- 1 medium orange bell pepper, diced
- 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
Liquids
- 2 1/2 cups vegetable broth
- 13.5 ounce can of coconut milk
Garnishes
- Chopped cilantro (for serving)
- Lime wedges (for serving)
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the casserole evenly.
- Rinse Grains: Using a fine mesh sieve, rinse the basmati rice thoroughly until the water runs clear. Rinse and sort the red lentils, removing any debris or broken lentils.
- Toast Spices: Heat neutral oil in a medium pot over medium heat. Once hot, add the curry powder, garam masala, cumin, coriander, ginger, and cinnamon. Toast the spices while stirring frequently for 30 seconds to release their aroma.
- Add Liquids and Salt: Stir in the kosher salt, vegetable broth, and coconut milk. Whisk well to combine and bring the mixture to a rapid simmer over medium-high heat.
- Prepare Baking Dish: In a 9×13-inch baking dish, combine the rinsed lentils and rice with the diced sweet potato and orange bell pepper.
- Combine and Stir: Carefully pour the simmering spiced broth over the rice and lentils mixture in the baking dish. Stir to combine all ingredients evenly.
- Bake: Cover the dish tightly with foil or an upside-down sheet pan and place it on the middle oven rack. Bake at 375°F for 25-30 minutes, then check for doneness – the lentils should be almost dissolved. If not yet done, cover and continue baking for an additional 10-15 minutes.
- Toast Cashews (Optional): Remove the cover and sprinkle cashews on top if using. Return the dish to the oven and bake for 5 more minutes to toast the cashews and evaporate excess liquid. If no cashews are used and liquid is evaporated, this step can be skipped.
- Serve: Remove the casserole from the oven, garnish with chopped cilantro and lime wedges, and serve warm.
Notes
- Rinsing the rice and lentils removes excess starch and impurities, ensuring a clean taste and texture.
- Adjust spices according to your preference for heat and flavor intensity.
- If cashews are not desired or unavailable, you can omit them without sacrificing much texture.
- This casserole can be served as a main course or side dish.
- Leftovers keep well refrigerated for up to 3 days and taste great reheated.
Keywords: red lentil casserole, vegetarian casserole, baked lentils, coconut curry casserole, basmati rice casserole, Indian-inspired vegetarian dish
