Description
A comforting vegetarian casserole made with basmati rice, red lentils, coconut milk, sweet potato, and warm curry spices. This dump-and-bake dinner is nourishing, budget-friendly, and easy to prepare.
Ingredients
Scale
- 1 cup basmati rice
- 1 cup red lentils
- 1 teaspoon neutral oil
- 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 teaspoon kosher salt
- 2 1/2 cups vegetable broth
- 13.5 ounce can coconut milk
- 1 medium sweet potato, diced small
- 1 medium orange bell pepper, diced
- Chopped cilantro, for serving
- Lime wedges, for serving
Instructions
- Preheat the oven to 375°F.
- Rinse the rice until the water runs clear and rinse and sort the lentils.
- Heat oil in a pot and toast the spices for 30 seconds.
- Add salt, vegetable broth, and coconut milk and bring to a simmer.
- Add rice, lentils, sweet potato, and bell pepper to a baking dish.
- Pour the hot liquid over the mixture and stir to combine.
- Cover tightly and bake for 23 to 25 minutes.
- Uncover and bake for an additional 10 to 15 minutes.
- Stir, garnish with cilantro and lime, and serve.
Notes
- Use white rice only; brown rice will not cook properly.
- Red or orange lentils work best.
- Dice vegetables small for even cooking.
- Store leftovers refrigerated for up to four days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 483
- Sugar: 4g
- Sodium: 507mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg