Description
A comforting and hearty coconut lentil bake loaded with flavors.
Ingredients
Scale
- 1 tbsp coconut oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp red curry paste
- 1 ½ tsp ground cumin
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1 cup dried brown or green lentils, rinsed
- 3 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 2 cups mixed vegetables (carrots, peas, bell pepper, etc.)
- Salt and pepper, to taste
- 4 cups peeled and diced potatoes
- 1/2 cup coconut milk
- 2 tbsp vegan butter or coconut oil
- 1/2 tsp turmeric
- Salt to taste
Instructions
- Boil potatoes in salted water until tender, about 15–20 minutes. Drain, then mash with coconut milk, butter/oil, turmeric, and salt until smooth. Set aside.
- In a large skillet or pot, heat coconut oil over medium heat. Sauté onion, garlic, and ginger until soft.
- Stir in curry paste, cumin, coriander, and cinnamon. Cook 1 minute.
- Add lentils, broth, tomatoes, and mixed vegetables. Bring to a boil, then reduce to a simmer and cook uncovered for 25–30 minutes, until lentils are tender and liquid is mostly absorbed.
- Preheat oven to 375°F (190°C). Transfer lentil mixture to a baking dish and spread turmeric mash over the top.
- Bake for 20–25 minutes, until golden and bubbling. Let cool slightly before serving.
Notes
- For added flavor, you can top with fresh herbs before serving.
- This dish pairs well with rice or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg