Dinner

Red Lentil and Sweet Potato Curry Casserole Recipe

ByHarper Ellington November 8, 2025November 8, 2025

Introduction

This Red Lentil Casserole is a warm, comforting dish that combines fragrant spices with creamy coconut milk and hearty vegetables. Perfect for a wholesome weeknight dinner, it’s both nutritious and packed with flavor.

A white speckled bowl with a brown rim holds a serving of yellow rice mixed with small orange lentils and pieces of orange vegetables, likely sweet potatoes or carrots. The dish is topped with a few green leafy herbs scattered throughout, adding color contrast. A wedge of lime with a green rind and light green flesh rests on the edge of the bowl. A gold fork with a hammered texture is placed inside the bowl, leaning against the side, ready to scoop some rice. The scene sits on a white marbled surface with a blurred green plant in the foreground. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup basmati rice
1 cup red lentils
1 teaspoon neutral oil (canola oil or similar)
1 and 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 and 1/2 cups vegetable broth
13.5 ounce can coconut milk
1 medium sweet potato, diced small (1/4 to 1/2 inch cubes)
1 medium orange bell pepper, diced
Chopped cilantro and lime wedges, for serving

Instructions

Step 1: Preheat the oven to 375°F.
Step 2: Rinse the basmati rice in a fine mesh sieve until the water runs clear. Rinse and sort the red lentils, removing any stones or broken pieces.
Step 3: Heat the oil in a medium pot over medium heat. Add the curry powder, garam masala, cumin, coriander, and ginger. Toast the spices, stirring frequently, for about 30 seconds to release their aromas.
Step 4: Add the kosher salt, vegetable broth, and coconut milk to the pot. Whisk to combine and bring the mixture to a rapid simmer over medium-high heat.
Step 5: In a 9×13 inch baking dish, combine the rinsed rice and lentils with the diced sweet potato and bell pepper.
Step 6: Carefully pour the simmering broth mixture over the rice and lentils. Stir gently to combine all the ingredients evenly.
Step 7: Cover the baking dish tightly with foil or an upside-down sheet pan. Place it on the middle oven rack and bake for 23 to 25 minutes, or until the rice is fluffy and the lentils are mostly softened. Remove the cover and bake for an additional 10 to 15 minutes uncovered to let any excess liquid evaporate.
Step 8: Remove from the oven and stir before serving. Garnish with chopped cilantro and a squeeze of fresh lime. Enjoy!

Tips & Variations

For a spicier version, add a pinch of cayenne pepper when toasting the spices.
You can substitute orange bell pepper with red or yellow for slight flavor variation.
If you prefer creamier texture, use full-fat coconut milk.
Rinsing the rice thoroughly ensures a fluffier result without clumping.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stove with a splash of vegetable broth or water to restore moisture.

How to Serve

A clear glass rectangular dish filled with a cooked yellow rice dish mixed with small orange chunks, lentils, and sprinkled with green herbs. A metal spatula is holding a scoop of the rice, showing the fluffy texture and colorful mix. The dish is set on a white marbled surface, and a corner of a floral cloth with yellow and green patterns is visible at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Basmati rice works best due to its fluffy texture, but you can substitute with jasmine rice. Avoid using short-grain rice as it may become too sticky in this recipe.