Vegan

Indian Konkani Curry Bake with Lentils – one pan!

This rich, flavorful Indian Konkani curry is packed with protein from lentils (dal) and soy curls that bake in a delicious Konkani chicken curry sauce seasoned with cumin, coriander, Kashmiri chili, cinnamon, black pepper and coconut. 2 steps 1 pan casserole. Gluten-free

Konkani curry dal casserole topped with coconut cream, cilantro, and pepper flakes in the baking pan

Konkani cuisine is a cuisine from the coastal region of western India. It has its own set of flavors and sauces as well as sub-cuisines or cuisines that originated from it and then changed with influence. Goan cuisine and Malvani cuisine, costal Karnataka cuisine and more fall in these categories. Coconut in various forms, cumin, coriander, clove, cinnamon, black pepper are often seen in Konkani recipes.

I had a version of Konkani chicken masala from way back around my first book. I simplified it and modified it to make it a 2 step baked version and use the base sauce with lentils and soycurls!

I also converted the dish into a casserole so it is easier to cook and you don’t have to use many pans or stand around sautéing in the kitchen. I use a couple not spices for the traditional flavor. There’s plenty of overs flavor, so even if you are missing a spice or two, it will work out amazing.

The two proteins make this a nutritious high protein curry that you serve with quinoa or whole grain bread for even more protein! You can omit the soy curls and use chickpeas or more lentils to make it soy-free. the sauce is absolutely delicious and you can cook it in a pan or bake it, and then use whichever protein you like with it!

close-up of baked Konkani curry dal topped with coconut cream, cilantro, and pepper flakes in the baking pan

Why You’ll Love Konkani Dal Curry

flavorful curry sauce with tender lentils and toothsome soy curls
easy to make in one pan in the oven, instead of three to four pans on the stovetop!
just 2 steps!
protein packed
gluten-free and nut-free.

bowls of baked Konkani curry topped with coconut cream, cilantro, and pepper flakes

More Indian Casserole Recipes

Vegetable Curry Casserole
Saag Cornbread Casserole
Creamy Curry Lentil Casserole
Madras Curry Tofu Casserole
Baked Kitchari Casserole

Continue reading: Indian Konkani Curry Bake with Lentils – one pan!

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Vegan

Indian-inspired Masala Vegetable Pot Pie

This deeply seasoned vegetable pot pie has this amazing creamy white masala sauce that is flavored with from garam masala and other Indian spices! Topped with crispy, puff pastry rounds, this is a total comfort food casserole. (soy-free with nut-free and gluten-free options) originally published May 23 2017

close-up of masala vegetable pot pie in the baking dish

This veggie pot pie has all things I love: creamy, spiced sauce; loads of veggies and greens; and it’s topped with crisp, flaky biscuity puff pastry.

It is so easy to put together. The sauce comes together really quickly in a blender. Then, chop your veggies or use frozen vegetables for an even easier pot pie. Top with your favorite made-ahead biscuit dough or puff pastry sheets cut into rounds.

The hardest part about making this veggie pot pie is waiting to devour it as it bakes. It makes the house smell so amazing!

The masala cream is a simple blender sauce with cashews, non dairy milk, and spices, and it’s super versatile. You can use it to make a white sauce curry, bring to a boil to thicken, and add roasted veggies, baked tofu, baked veggie balls, chickpeas, cooked soy curls, etc.

You can also make this casserole into individual portions in small ramekins with a biscuit on each. Just bake for less time.

No matter how you make this, it’s an easy, crowd pleasing, fun pot pie casserole.
Wishing you all an amazing holiday season! If you’re looking for gifts for family and friends, do consider getting one of cookbooks!(some deals right now on some retailers).