If you’ve ever wanted a cozy meal that feels like a warm hug on a plate, this Red Lentil and Basmati Rice Curry Casserole Recipe hits every note just right. Combining fragrant basmati rice with protein-rich red lentils simmered in creamy coconut milk and a vibrant mix of spices, this dish is a stunning blend of textures, colors, and flavors. Sweet potato cubes and crisp orange bell peppers add a delightful balance of sweetness and crunch, making this casserole a true crowd-pleaser that’s perfect for weeknight dinners or entertaining friends.
Ingredients You’ll Need
What’s truly exciting about this recipe is how a handful of simple, wholesome ingredients come together in perfect harmony to create a dish that’s rich in flavor and comforting in every bite. Each component adds something special—whether it’s the earthy warmth of spices or the silky smoothness of coconut milk, all contributing beautifully to the finale.
- 1 cup basmati rice: Known for its long, fluffy grains that absorb flavors beautifully, making it ideal for this casserole.
- 1 cup red lentils: Quick-cooking and packed with protein and fiber, they add a lovely creamy texture as they soften.
- 1 teaspoon neutral oil: Such as canola or vegetable oil, perfect for toasting the spices without overpowering them.
- 1 ½ tablespoons curry powder: The aromatic heart of the dish, delivering warmth and a complex spice melody.
- 1 teaspoon garam masala: Brings depth and a slightly sweet, smoky layer to enhance the curry profile.
- 1 teaspoon ground cumin: Adds earthiness and a subtle nuttiness to lift the flavor.
- ½ teaspoon ground coriander: Provides a citrusy, floral brightness to balance the warm spices.
- ½ teaspoon ground ginger: Offers gentle heat and a fresh zing.
- 1 teaspoon kosher salt: Essential for bringing all the flavors together, seasoning each ingredient perfectly.
- 2 ½ cups vegetable broth: A savory base that infuses the rice and lentils with rich savoriness.
- 1 (13.5-ounce) can coconut milk: Adds luscious creaminess and subtle tropical sweetness.
- 1 medium sweet potato, diced small: The sweet, tender cubes add body and a pop of color.
- 1 medium orange bell pepper, diced: For crunch and a mild sweetness that contrasts beautifully with the spices.
- Chopped cilantro, for garnish: Fresh and bright, it lifts the finished dish with herbaceous notes.
- Lime wedges, for serving: A squeeze of lime adds a refreshing citrus twist just before eating.
How to Make Red Lentil and Basmati Rice Curry Casserole Recipe
Step 1: Preheat and Prep Your Rice and Lentils
Start by heating your oven to 375°F (190°C). Meanwhile, rinse the basmati rice under cold water until the water runs clear to remove excess starch, ensuring fluffy rice. Rinse the red lentils carefully, picking out any debris or small stones so your dish stays pristine and pure.
Step 2: Toast the Spices
Heat the neutral oil in a large pot over medium heat, then toss in the curry powder, garam masala, cumin, coriander, and ginger. Toast these spices for about 30 seconds, stirring constantly. This step awakens their essential oils, intensifying their flavors and aromas for a curry base that sings.
Step 3: Make the Broth Mixture
Add the kosher salt, vegetable broth, and coconut milk to the pot with your toasted spices. Whisk everything together and bring it to a gentle simmer. This rich, fragrant broth will infuse the rice and lentils with deep layers of flavor as they cook.
Step 4: Assemble Your Casserole
In a 9×13-inch baking dish, combine the rinsed basmati rice, red lentils, diced sweet potato, and orange bell pepper. These ingredients create a beautiful mosaic of colors and textures that promise a satisfying meal.
Step 5: Add the Liquid and Bake Covered
Pour the simmering spiced broth evenly over the rice and lentil mixture, then stir gently to combine. Cover the dish tightly with foil to trap the steam and bake for 23 to 25 minutes. This covered baking lets the rice and lentils soak up all those delicious flavors and start to soften perfectly.
Step 6: Finish Baking Uncovered
Remove the foil and bake uncovered for an additional 10 to 15 minutes. This crucial step allows any excess liquid to evaporate and the casserole to develop a lightly golden top with a wonderfully creamy interior.
Step 7: Serve and Garnish
Give the casserole a gentle stir, then sprinkle chopped cilantro generously on top. Serve it with fresh lime wedges on the side to squeeze over just before digging in. This brightens the dish and adds a fresh contrast to the warm spices.
How to Serve Red Lentil and Basmati Rice Curry Casserole Recipe
Garnishes
Don’t underestimate the power of fresh garnishes in elevating this dish. Chopped cilantro adds herbal brightness, while a squeeze of fresh lime juice introduces an invigorating citrus pop that balances the richness of the coconut milk and spices. A few chili flakes can also be sprinkled on for those who crave a little kick.
Side Dishes
This curry casserole shines wonderfully on its own, but pairing it with crisp cucumber raita or a simple green salad can add refreshing contrast. A side of warm naan bread or chapati is also lovely for scooping up every last bite.
Creative Ways to Present
For an impressive yet comforting presentation, serve portions of the casserole in small, shallow bowls and top with a dollop of cooling yogurt or vegan cashew cream. Adding toasted nuts or seeds on top can add exciting texture and nuttiness, turning this everyday casserole into an unforgettable meal experience.
Make Ahead and Storage
Storing Leftovers
Leftover Red Lentil and Basmati Rice Curry Casserole Recipe keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen as it sits, making it an even tastier meal the next day.
Freezing
This casserole freezes well if you want to prep in advance. Portion it out into freezer-safe containers, and it will stay fresh for up to 3 months. Just be sure to cool completely before freezing to maintain texture and flavor.
Reheating
Reheat leftovers gently in the microwave or on the stovetop with a splash of water or broth to prevent drying out. Stir midway through heating so everything warms evenly and stays creamy.
FAQs
Can I use other types of lentils in this Red Lentil and Basmati Rice Curry Casserole Recipe?
While red lentils are ideal because they cook quickly and become soft and creamy, you can swap them with yellow lentils or split peas, keeping in mind they may need a longer cooking time or additional liquid.
Is this casserole vegan and gluten-free?
Absolutely! The ingredients are entirely plant-based and naturally gluten-free, making this dish suitable for a wide range of dietary preferences and restrictions.
Can I make this recipe spicier?
Definitely! To add heat, consider stirring in some chopped fresh chili, cayenne pepper, or a dash of chili powder to the spices when toasting. Adjust to your preferred spice level.
What can I substitute for coconut milk?
If you’re not a fan of coconut milk, full-fat cashew cream or another plant-based creamy milk can work, though coconut milk gives the best balance of taste and texture for this dish.
How do I prevent the rice from sticking to the casserole dish?
Make sure to use a well-oiled or non-stick baking dish and stir the mixture before baking to distribute the grains evenly. Also, covering the dish tightly with foil during the initial bake helps cook the rice perfectly without sticking.
Final Thoughts
This Red Lentil and Basmati Rice Curry Casserole Recipe is one of those comforting dishes that makes you feel instantly nourished and satisfied without any fuss. Whether you’re cooking for yourself, family, or friends, it’s a vibrant, wholesome meal that comes together with ease but tastes like you put in all the love in the world. I can’t wait for you to try it and make it a beloved staple in your kitchen too!
Print
Red Lentil and Basmati Rice Curry Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Total Time: 40-50 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Indian-inspired
- Diet: Vegetarian
Description
This vibrant Red Lentil Casserole combines basmati rice, red lentils, fragrant spices, and creamy coconut milk baked together with sweet potatoes and bell peppers. The dish boasts warm curry flavors and a comforting texture, making it a perfect hearty vegetarian main course. Garnished with fresh cilantro and served with lime wedges, it’s a deliciously wholesome and aromatic meal.
Ingredients
Grains & Legumes
- 1 cup basmati rice
- 1 cup red lentils
Spices & Oils
- 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 evenly.
- Rinse Rice & Lentils: Thoroughly wash the basmati rice under cold running water until the water runs clear to remove excess starch. Rinse the red lentils carefully, discarding any debris or impurities.
- Toast Spices: In a pot over medium heat, warm the neutral oil. Add the curry powder, garam masala, cumin, coriander, and ginger. Stir and toast the spices for about 30 seconds until fragrant to release their full aroma.
- Make Broth: Pour the kosher salt, vegetable broth, and coconut milk into the pot with toasted spices. Whisk the mixture and bring it to a gentle simmer, allowing the flavors to meld.
- Assemble Casserole: In a 9×13-inch baking dish, combine the rinsed basmati rice, red lentils, diced sweet potato, and diced orange bell pepper evenly.
- Add Liquid: Carefully pour the hot simmering broth over the rice and vegetable mixture. Stir to blend the ingredients, then cover the dish tightly with aluminum foil to trap steam during baking.
- Bake: Place the covered casserole dish in the preheated oven and bake for 23 to 25 minutes, until the rice is fluffy and the lentils have softened significantly.
- Finish Baking: Remove the foil and continue baking the casserole uncovered for another 10 to 15 minutes. This step helps absorb any remaining excess liquid and further cooks the sweet potatoes.
- Serve: Once baked, stir the casserole gently. Garnish with freshly chopped cilantro and serve warm alongside lime wedges for squeezing over individual portions.
Notes
- Rinsing the rice and lentils thoroughly ensures a cleaner flavor and prevents mushiness.
- Toasting the spices is crucial for unlocking their aromatic oils and intensifying flavor.
- Use a baking dish with a tight-fitting foil cover to steam the casserole properly while baking.
- For extra creaminess, you can stir in additional coconut milk before serving if desired.
- This dish is naturally vegetarian and can be made vegan by ensuring the vegetable broth is vegan-friendly.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the oven.
