If you are searching for a comforting, vibrant dish that combines wholesome ingredients with exotic flavors, the Red Lentil and Sweet Potato Curry Casserole Recipe is an absolute must-try. This casserole beautifully blends tender red lentils, sweet cubes of sweet potato, and fragrant spices into a creamy, luscious meal that warms your heart and satisfies your soul. It’s the kind of dish that smells incredible while it’s cooking and delights every bite with layers of texture and flavor. Whether you’re cooking for family, friends, or simply indulging in a cozy night in, this recipe is guaranteed to become a favorite in your kitchen rotation.
Ingredients You’ll Need
Gathering just a handful of simple, fresh ingredients sets the foundation for this dish’s vibrant taste and inviting texture. Each item has a role in building the perfect harmony of spice, creaminess, and subtle sweetness that makes this casserole so special.
- Basmati rice: Its fluffy and fragrant grains add a delicate texture that perfectly complements the creamy lentils.
- Red lentils: Provide a tender, protein-packed base that melds beautifully with the spices and vegetables.
- Neutral oil (canola or vegetable): Used to toast the spices gently without overpowering the dish’s natural flavors.
- Curry powder: The cornerstone of this recipe’s warm, earthy flavor profile.
- Garam masala: Adds depth with a complex mix of spices for a richer taste.
- Ground cumin, coriander, and ginger: These spices elevate the curry’s aroma and give it that classic Indian curry feel.
- Kosher salt: Enhances every flavor, balancing the sweet potatoes and spices perfectly.
- Vegetable broth: Provides a savory liquid base that infuses the rice and lentils during baking.
- Coconut milk: Brings creamy sweetness that smooths out the spices and adds indulgence.
- Sweet potato: Offers natural sweetness and a tender bite that contrasts beautifully with the spices.
- Orange bell pepper: Adds a splash of color and a mild, crisp sweetness to brighten the casserole.
- Chopped cilantro: Brings a fresh, herbal note to finish the dish.
- Lime wedges: A zesty burst of acidity to balance the richness when serving.
How to Make Red Lentil and Sweet Potato Curry Casserole Recipe
Step 1: Preheat the Oven
Start by heating your oven to 375°F (190°C). This ensures that the casserole cooks through evenly and develops a lovely texture.
Step 2: Rinse Rice and Lentils
Washing the basmati rice until the water runs clear removes excess starch, which helps keep the casserole fluffy rather than sticky. Likewise, rinse the red lentils well, picking out any small stones or debris for a clean, smooth texture.
Step 3: Toast the Spices
In a pot heated over medium, add the neutral oil and your spices — curry powder, garam masala, cumin, coriander, and ginger. Stir them constantly for about 30 seconds until they release their intoxicating aromas but don’t burn. This step transforms simple dry spices into a fragrant flavor base.
Step 4: Create the Broth Mixture
Next, add kosher salt, vegetable broth, and the creamy coconut milk to the pot with toasted spices. Give everything a good whisk to combine, and bring it to a gentle simmer. This flavorful liquid will infuse the grains and veggies later as they bake together.
Step 5: Assemble the Casserole
In a 9×13” baking dish, mix together the rinsed rice and lentils along with the diced sweet potato and orange bell pepper. This combination of ingredients builds the colorful and nutritious base of the casserole.
Step 6: Add the Broth and Cover
Pour the hot spiced broth evenly over the rice and vegetables, then stir gently to distribute everything. Cover the casserole tightly with aluminum foil to lock in the steam for even cooking.
Step 7: Bake the Casserole
Pop the dish into your preheated oven and bake covered for 23 to 25 minutes. This allows the rice to become tender and the lentils to soften just right, soaking up all the fragrant liquid.
Step 8: Finish Baking Uncovered
Remove the foil and continue baking for an additional 10 to 15 minutes. This final phase evaporates any excess liquid and adds a pleasant texture to the top layer, making the casserole beautifully set and scoopable.
Step 9: Serve and Garnish
Give the casserole a gentle stir before plating, then sprinkle with fresh chopped cilantro and offer lime wedges on the side. These final touches heighten the zest and freshness, rounding out the warming spices perfectly.
How to Serve Red Lentil and Sweet Potato Curry Casserole Recipe
Garnishes
Chopped cilantro not only looks vibrant and appealing but also adds a fresh herbal brightness that cuts through the creaminess. A squeeze of lime over each serving adds a refreshing citrus tang to elevate every bite. You can also experiment with toasted coconut flakes or roasted peanuts for a crunchy contrast.
Side Dishes
This casserole shines wonderfully on its own but pairs beautifully with a cooling cucumber raita, simple naan bread, or a crisp green salad. These sides add varying textures and temperatures, making the meal feel complete and exciting.
Creative Ways to Present
For a fun twist, serve this dish in individual ramekins or small bowls for a special occasion. Alternatively, layer the casserole with dollops of thick yogurt and fresh mint for a deconstructed effect that invites everyone to customize their plate. Leftovers can also be rolled up inside flatbreads for a wholesome lunch wrap.
Make Ahead and Storage
Storing Leftovers
Store any leftover casserole in an airtight container in the refrigerator for up to 4 days. The flavors will deepen nicely, making the second serving just as delicious as the first.
Freezing
This curry casserole freezes well. Portion it into freezer-safe containers, leaving a little space for expansion, and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
Reheating
Warm leftovers gently in the microwave, stirring halfway through to heat evenly. You can also reheat on the stovetop over low heat with a splash of vegetable broth to restore moisture and creaminess to the dish.
FAQs
Can I substitute other types of lentils in this recipe?
Absolutely! While red lentils are preferred for their quick cooking and softness, you can use yellow lentils or split peas, but cooking times may vary slightly. Avoid using whole brown or green lentils as they take longer to cook and might alter the texture.
Is this dish vegan and gluten-free?
Yes, this Red Lentil and Sweet Potato Curry Casserole Recipe is naturally vegan and gluten-free as long as you use a broth that does not contain gluten. It’s a fantastic option for many dietary preferences.
Can I make this casserole spicier?
Definitely! To add heat, try stirring in a pinch of cayenne pepper with the spices or topping the finished casserole with sliced fresh chili peppers. Adjust according to your tolerance and preference.
What if I don’t have coconut milk?
If you don’t have coconut milk on hand, you can substitute with cashew cream or a plain dairy-free milk thickened with a spoonful of coconut oil for richness. The flavor profile will be slightly different but still delicious.
How can I make this recipe nut-free?
This recipe is already nut-free. Just ensure that your curry powders and broths are processed in nut-free facilities if allergies are a concern. The coconut milk is safe for those with tree nut allergies as coconuts are classified differently.
Final Thoughts
Cooking the Red Lentil and Sweet Potato Curry Casserole Recipe is like wrapping yourself in a warm, cozy blanket of fragrant spices and wholesome goodness. Its ease, vibrant color, and satisfying flavors make it a recipe you’ll want to return to again and again. Give it a try—you’re going to love how simple ingredients come to life in such a magical way. Happy cooking!
Print
Red Lentil and Sweet Potato Curry Casserole Recipe
- Total Time: 55 minutes
- Yield: 5 to 6 servings 1x
- Diet: Vegan
Description
This comforting Red Lentil Casserole combines fragrant basmati rice, protein-rich red lentils, and vibrant vegetables in a spiced coconut milk broth. Infused with curry powder, garam masala, and warming spices, this baked dish offers a hearty, flavorful meal perfect for a nutritious weeknight dinner.
Ingredients
Grains and Legumes
- 1 cup basmati rice
- 1 cup red lentils
Spices & Seasoning
- 1 teaspoon neutral oil (canola, vegetable)
- 1 ½ tablespoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground ginger
- 1 teaspoon kosher salt
Liquids
- 2 ½ cups vegetable broth
- 1 (13.5-ounce) can coconut milk
Vegetables
- 1 medium sweet potato, diced small (¼ to ½ inch cubes)
- 1 medium orange bell pepper, diced
Garnish & Serving
- Chopped cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Rinse Rice & Lentils: Thoroughly wash the basmati rice under cold running water until the water runs clear. Rinse the red lentils carefully, removing any debris or impurities.
- Toast Spices: Heat the neutral oil in a pot over medium heat. Add the curry powder, garam masala, ground cumin, coriander, and ginger. Stir and toast the spices for about 30 seconds until fragrant.
- Make Broth: To the pot with toasted spices, add the kosher salt, vegetable broth, and canned coconut milk. Whisk the mixture well and bring it to a simmer to develop the flavors.
- Assemble Casserole: In a 9×13 inch baking dish, combine the rinsed rice, red lentils, diced sweet potato, and diced orange bell pepper. Mix them evenly.
- Add Liquid: Pour the hot spiced broth over the rice and lentil mixture in the baking dish. Stir gently to combine, then cover the dish tightly with aluminum foil.
- Bake: Place the covered casserole in the preheated oven and bake for 23 to 25 minutes. The rice should become fluffy and the lentils mostly softened by this time.
- Finish Baking: Remove the foil from the casserole and continue baking uncovered for an additional 10 to 15 minutes. This allows excess liquid to be absorbed and the top to firm up slightly.
- Serve: Stir the casserole gently before serving. Garnish with chopped cilantro and serve with fresh lime wedges for squeezing over each portion.
Notes
- Rinsing rice and lentils thoroughly helps remove excess starch and impurities, ensuring a better texture.
- Toasting spices briefly enhances their aroma and deepens the flavor of the dish.
- Using a covered casserole dish during baking traps steam, allowing the rice and lentils to cook evenly.
- Uncovering the casserole at the end helps to evaporate any extra liquid, resulting in a more cohesive texture.
- Customize the spice level by adjusting the amount of curry powder and garam masala according to your taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes baking plus 10-15 minutes finishing bake, total approx. 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Indian-inspired
