If you are looking for a comforting, easy-to-make dinner that bursts with flavor and nourishment, this Red Lentil and Basmati Rice Curry Casserole Recipe will quickly become one of your favorites. Imagine tender basmati rice mingling seamlessly with protein-packed red lentils, all enveloped in a fragrant, creamy curry sauce made vibrant by sweet potatoes, bell peppers, and soulful spices. This casserole is a harmonious blend of textures and aromas, delivering both warmth and satisfaction in every bite. Whether you’re feeding a family or prepping a make-ahead meal, this dish checks all the boxes for simplicity, heartiness, and bold taste.
Ingredients You’ll Need
This recipe comes together with a handful of simple yet essential ingredients, each chosen not only for their flavor but for the way they create a perfectly balanced texture and color in the casserole. From earthy spices that awaken your senses to creamy coconut milk that adds a luscious touch, every element plays a starring role in making this dish unforgettable.
- 1 cup basmati rice: This fragrant long-grain rice cooks up fluffy and light, providing the perfect base for the curry flavors.
- 1 cup red lentils: Known for their quick cooking time, they add wonderful protein and a slightly creamy texture.
- 1 teaspoon neutral oil: Using canola or another mild oil is ideal for toasting spices without overpowering them.
- 1 and ½ tablespoons curry powder: This spice blend is the heart of the curry, bringing warmth and complexity.
- 1 teaspoon garam masala: A fragrant spice mix, it deepens the flavor with notes of cinnamon, cloves, and cardamom.
- 1 teaspoon ground cumin: Adds earthy undertones and enhances the overall aroma.
- ½ teaspoon ground coriander: Provides a citrusy brightness that balances the richness.
- ½ teaspoon ground ginger: Offers a subtle zing and warmth typical of great curry dishes.
- 1 teaspoon kosher salt: Essential to bring all the flavors together and ensure the dish is perfectly seasoned.
- 2 and ½ cups vegetable broth: This liquid infuses the rice and lentils with savory depth.
- 13.5 ounce can of coconut milk: Creamy and slightly sweet, it softens spices and adds a luscious texture.
- 1 medium sweet potato, diced: Small cubes add a natural sweetness and a lovely pop of color.
- 1 medium orange bell pepper, diced: Adds crunch and vibrant color, brightening the casserole visually and in flavor.
- Chopped cilantro and lime wedges: Perfect fresh garnishes that bring brightness and a refreshing zing at the end.
How to Make Red Lentil and Basmati Rice Curry Casserole Recipe
Step 1: Prep Your Ingredients
Start by rinsing the basmati rice under cold water until the water runs clear for that perfectly fluffy texture. Similarly, rinse and pick through the red lentils to remove any debris or broken bits. This small step ensures your casserole will have the best consistency and flavor.
Step 2: Bloom the Spices
In a medium pot over medium heat, heat your neutral oil, then add the curry powder, garam masala, cumin, coriander, and ginger. Toast these spices while stirring for about 30 seconds, just until fragrant. This quick step releases their essential oils and elevates the flavor profile significantly.
Step 3: Combine Broth and Coconut Milk
Add the salt, vegetable broth, and coconut milk to the pot, whisking everything together. Bring the mixture to a strong simmer over medium-high heat—this rich, creamy base becomes the soul of the casserole.
Step 4: Assemble the Casserole
Grab a 9×13 inch baking dish and combine the rinsed rice, lentils, diced sweet potato, and bell pepper. Pour the simmering coconut curry broth over the ingredients and gently stir to mix everything evenly. The vibrant colors of orange and green peek through the pale grains and lentils, making it as appealing as it is delicious.
Step 5: Bake to Perfection
Cover the baking dish tightly with foil or an inverted sheet pan and bake at 375°F for 23 to 25 minutes. At this point, your rice will start to become tender, and the lentils will soften beautifully. Remove the cover and bake uncovered for another 10 to 15 minutes to evaporate any excess liquid, giving the casserole a wonderful, slightly caramelized top layer.
Step 6: Final Touches
Once out of the oven, give the casserole a gentle stir to redistribute any settling ingredients. The vibrant curry aroma will fill your kitchen, inviting everyone to dig in. Garnish generously with chopped cilantro and a squeeze of fresh lime juice to brighten every bite right before serving.
How to Serve Red Lentil and Basmati Rice Curry Casserole Recipe
Garnishes
Adding fresh cilantro and lime wedges is a simple yet incredibly effective way to elevate this dish. The herbal brightness of cilantro contrasts beautifully with the creamy curry, while lime adds a lively citrusy finish that cuts through any richness and awakens the palate.
Side Dishes
While the casserole itself is filling and wholesome, pairing it with a crisp cucumber salad or a side of simple steamed greens brings refreshing variation in texture and temperature. For an extra touch of indulgence, some warm naan or crusty bread is perfect for scooping up every last bit of this comforting curry.
Creative Ways to Present
Transform your Red Lentil and Basmati Rice Curry Casserole Recipe into an eye-catching centerpiece by serving it in individual ramekins topped with a dollop of coconut yogurt and a sprinkle of toasted pumpkin seeds for crunch. You can also layer it in a trifle dish or clear glass bowl to showcase the colorful layers—especially lovely for casual dinner parties or potlucks.
Make Ahead and Storage
Storing Leftovers
Leftover Red Lentil and Basmati Rice Curry Casserole Recipe stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after sitting, making your next meal even more satisfying. Simply reheat portions as needed.
Freezing
This casserole freezes wonderfully, making it a fantastic meal prep option. After baking and cooling completely, divide into freezer-safe containers or bags and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, simply warm the casserole in an oven-safe dish at 350°F until heated through, about 15 minutes, or microwave individual portions until steaming. Adding a splash of water or broth before reheating will refresh the texture and prevent drying out.
FAQs
Can I use brown basmati rice instead of white?
Absolutely! Brown basmati rice will add a nuttier flavor and chewier texture. Keep in mind it may require a slightly longer cooking time and more liquid, so you might want to adjust the broth amount and baking time accordingly.
Is this recipe gluten-free?
Yes, this Red Lentil and Basmati Rice Curry Casserole Recipe is naturally gluten-free as long as you use gluten-free vegetable broth and curry powder. It’s a safe and delicious option for those avoiding gluten.
Can I make this casserole vegan?
Definitely! This recipe is already vegan since it uses vegetable broth and coconut milk with no animal products involved. Just make sure your chosen curry powder does not contain any dairy-derived ingredients.
How spicy is this casserole?
The level of spice is mild to moderate, perfect for those who enjoy warming curry flavors without intense heat. You can always adjust by adding chili powder or fresh chilies if you prefer more kick.
What can I substitute for coconut milk?
If you need a substitute, full-fat canned evaporated milk or a cashew cream can work in a pinch, though coconut milk’s slightly sweet and creamy profile is really what makes this casserole shine.
Final Thoughts
This Red Lentil and Basmati Rice Curry Casserole Recipe is a shining example of how simple ingredients can be transformed into a deeply satisfying and flavor-packed meal. Whether you’re a weeknight dinner enthusiast or looking for a cozy dish to feed a crowd, this casserole brings warmth, color, and a touch of spice to your table. Give it a try—you might just find yourself coming back to it again and again!
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Red Lentil and Basmati Rice Curry Casserole Recipe
This Red Lentil Casserole is a hearty and flavorful vegetarian dish combining basmati rice, red lentils, and creamy coconut milk, all infused with aromatic curry spices. It’s a simple dump-and-bake meal that’s nutritious, budget-friendly, and perfect for a warming family dinner.
- Total Time: 40 minutes
- Yield: 5 servings
Ingredients
Dry Ingredients
- 1 cup basmati rice (rinsed)
- 1 cup red lentils (rinsed and sorted)
- 1 and ½ tablespoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground ginger
- 1 teaspoon kosher salt
Wet Ingredients
- 1 teaspoon neutral oil (canola or similar)
- 2 and ½ cups vegetable broth
- 13.5 ounce can coconut milk
Vegetables
- 1 medium sweet potato, diced small (¼ to ½ inch cubes)
- 1 medium orange bell pepper, diced
To Serve
- Chopped cilantro
- Lime wedges
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
- Rinse Rice and Lentils: Using a fine mesh sieve, thoroughly rinse 1 cup of basmati rice until the water runs clear. Similarly, rinse and sort 1 cup of red lentils, removing any stones or broken lentils for cleanliness and quality.
- Toast the Spices: Heat 1 teaspoon of neutral oil in a medium pot over medium heat. Once hot, add 1½ tablespoons curry powder, 1 teaspoon garam masala, 1 teaspoon ground cumin, ½ teaspoon ground coriander, and ½ teaspoon ground ginger. Toast them while stirring frequently for about 30 seconds to enhance their flavors.
- Add Liquids and Salt: To the toasted spices, add 1 teaspoon kosher salt, 2½ cups vegetable broth, and a 13.5 ounce can of coconut milk. Whisk everything together and bring to a rapid simmer over medium-high heat.
- Assemble the Casserole: In a 9×13 inch baking dish, combine the rinsed lentils and rice with the diced sweet potato and orange bell pepper. Mix the vegetables evenly with the grains.
- Pour Broth and Mix: Carefully pour the simmering coconut-spiced broth over the rice, lentils, and vegetables in the baking dish. Stir gently to distribute the liquid and ingredients evenly.
- Bake Covered: Cover the baking dish tightly with foil or an upside-down sheet pan. Place it on the middle rack of the preheated oven. Bake for 23 to 25 minutes until the rice is fluffy and lentils are mostly softened.
- Bake Uncovered to Evaporate Liquid: Remove the foil and continue baking uncovered for an additional 10 to 15 minutes to evaporate any excess liquid and slightly brown the top.
- Final Touches and Serve: Take the casserole out of the oven, stir gently to combine. Serve garnished with chopped cilantro and a squeeze of fresh lime juice for brightness and freshness. Enjoy your warming red lentil casserole!
Notes
- Rinse basmati rice and red lentils thoroughly to remove excess starch and impurities for better texture.
- Make sure to toast spices briefly to unlock their full aromatic potential but avoid burning them.
- Use a 9×13 inch baking dish to ensure even cooking of the casserole.
- Covering during initial baking traps steam to properly cook the rice and lentils while baking uncovered helps evaporate excess liquid for a nice texture.
- Garnish with cilantro and lime to add freshness and balance the dish’s richness.
- This recipe is vegetarian and can be made vegan by confirming the vegetable broth is vegan-friendly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (covered) + 10-15 minutes (uncovered)
- Category: Main Course
- Method: Baking
- Cuisine: Indian-inspired
- Diet: Vegetarian
