Vegetarian Casserole Indian Style Recipe

Hello everyone! Since I’ve started cutting down on meat, I’ve found some great meatless meals. You don’t have to give up taste to enjoy a plant-based diet. So in honor of Heart Awareness month, today I am featuring a Vegetarian Casserole, Indian Style.


  • ½ cup Green Lentils
  • Organic Vegetable Broth
  • ½ Cup Brooklyn Delhi Tikka Masala Indian Simmer sauce
  • A handful of Brussel sprouts
  • 1 Diced Sweet Potato
  • 1 diced yellow squash
  • 2 Cups Cooked Quinoa
  • A handful of fresh spinach
  • Olive oil
  • Casserole dish


  • Preheat over to 425 degrees.
  • Cook green lentils and quinoa (separately) in vegetable broth in a pot, according to package instructions. While cooking
  • Coat Brussel sprouts, sweet potatoes & yellow squash in olive oil, season to taste, and roast for 20 minutes.
  • When lentils are tender, add the curry sauce to the lentils and warm.
  • To serve, layer the spinach, cooked quinoa, lentils in the dish, then add the vegetables on top.

I served this with whole wheat dinner rolls. This vegetarian casserole is tasty, very satisfying and loaded with antioxidant veggies. The quinoa and lentils contain the protein.

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