Indian Summer Bake
Bursting with vibrant flavors and wholesome ingredients, this Indian Summer Bake is a hearty, plant-based dish perfect for any dinner table. Featuring a blend of nutrient-packed lentils and colorful summer vegetables like zucchini, yellow squash, and red bell pepper, this recipe is simmered in a creamy coconut milk sauce infused with warming spices like cumin, turmeric, and coriander. A crispy topping of panko breadcrumbs and optional nutritional yeast adds the perfect finishing touch, creating a delightful contrast in textures. Ready in just an hour, this baked casserole is a satisfying vegan option that’s both comforting and packed with summer-inspired freshness. Garnish with fresh cilantro and a squeeze of lemon for a bright, zesty finish, and serve hot to wow your family or guests!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, freshly grated
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder (optional)
- 2 large Tomatoes, diced
- 1 cup Coconut milk
- 1.5 cups Cooked lentils (or canned, drained)
- 1 medium Small zucchini, sliced
- 1 medium Yellow squash, sliced
- 1 medium Red bell pepper, diced
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Nutritional yeast (optional)
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, until translucent.
Add the minced garlic, grated ginger, and cumin seeds. Cook for another minute until fragrant.
Stir in turmeric, coriander, and red chili powder (if using). Toast the spices for 30 seconds to enhance their flavors.
Add the diced tomatoes to the skillet and cook for 3-4 minutes until they soften and break down. Stir occasionally.
Pour in the coconut milk and bring the mixture to a gentle simmer. Add lentils, salt, and black pepper. Stir well to combine and simmer for 5 minutes.
Add the zucchini, yellow squash, and red bell pepper to the skillet. Toss to coat the vegetables in the sauce, then cook for another 5-6 minutes until they are slightly tender but still crunchy.
Remove the skillet from heat and stir in cilantro and lemon juice. Adjust seasoning if needed.
Transfer the vegetable and lentil mixture into an oven-safe baking dish. Spread it out evenly.
In a small bowl, combine the panko breadcrumbs and nutritional yeast (if using). Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
Remove the dish from the oven and let it cool for 5 minutes before serving.
Garnish with additional cilantro if desired and serve hot.
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 625 mg | 27% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 14.2 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1054 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
