Red Lentil and Rice Casserole

Ingredients:
  • 1 sweet potato, diced small
  • 1 red pepper, diced small
  • 1 cup basmati rice, rinsed
  • 1 cup red lentils, rinsed
  • 2 tablespoons of vegetable oil
  • 1 tablespoon curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon of coriander seeds
  • 1 teaspoon of cumin seeds
  • 1 tablespoon grated ginger
  • 1 teaspoon of salt
  • 1 box of vegatble stock
  • 1 regular can of coconut milk
  • 1/2 bunch of chopped cilantro

Cooking Steps:
  1. Place the rice, lentils, potatoes, and peppers in a large casserole dish
  2. Pre-heat the over to 375 degrees F.
  3. Heat some oil in pan and toast the curry powder, garam masala, cumin seeds, coriander seeds, and ginger for about 1 minute and remove from heat.
  4. Add the salt, 2.5 cups of vegetable broth, and coconut milk and bring to a boil and whisk.
  5. Pour the hot liquid slowly into the casserole dish and cover with aluminum foil.
  6. Bake in the over for 25 minutes. Remove the foil and bake an addition 10 minutes.
  7. Bring to boil, cover and simmer for 20 minutes.
  8. Add the rest of the vegetable broth as required to prevent the rice from drying out.
  9. Add the chopped cilantro on top and serve.