batch cooked vegan lentil curry casserole Recipe
Batch-Cooked Curried Lentil & Rice Casserole Recipe
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
 

This is a perfect vegetarian and vegan main course full of complete protein and tons of flavour! It's the perfect meal to batch cook, portion, and eat throughout the week! Most of the cooking time is very hands-off, so don't let the length discourage you!

Course: Main Course
Servings: 10 servings
Author: Caitlin Iles
Ingredients
  • 3/4 cup french lentils rinsed & drained
  • 1 cup basmati brown, or mixed grain rice
  • 3 tbsp. coconut or avocado oil
  • 2-3 tbsp. madras curry powder*
  • 1 red onion chopped
  • 1 red yellow, or orange pepper finely chopped
  • 1 small bulb not clove! garlic finely chopped
  • 1 small package baby spinach finely chopped
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • 2 cups coconut milk**
Instructions
  1. Transfer rinsed lentils to a saucepan, add enough water to cover lentils 1 inch, with a pinch of sea salt and bring to a boil over high heat.
  2. Once boiled, reduce to medium/low to simmer for 15-20 minutes. You want them to still be slightly al dente (a little bit hard in the middle and still fully formed) when you take them off the heat.
  3. In another saucepan, cook rice in a 1:1 and 3/4 ratio of rice to water. Cover with a lid, bring to boil, then reduce to a simmer COVERED for 15-20 minutes.
  4. While lentils and rice are cooking chop onion, red pepper, garlic, and spinach into fine pieces.
  5. Preheat oven to 350 ºF.
  6. In a large frying pan, heat oil over medium heat.
  7. Add coconut oil and curry powder, toasting until fragrant, about 1-2 minutes.
  8. Add chopped onions, pepper, and garlic; then stir until onions are translucent and softened. You may want to cover the frying pan with a lid.
  9. Stir in rice, salt, and pepper; cook 2 more minutes. Add chopped spinach, cooked lentils and coconut milk; cook for 1 minute.

  10. Transfer the lentil rice mixture to an oven safe dish, leaving some space for expansion. Cover with oven safe lid and bake 35 minutes.
  11. Remove from oven and let cool with the lid off for a couple of minutes before digging in!
Recipe Notes

* I like my food SUPER flavourful, so I add 3 tbsp. of curry powder, but 2 should still be delicious!

**My favourite coconut milk brands to use are: Real Thai in a tetrapack or Aroy-D full fat coconut milk in a can or small tetra pack.