Lentil Keema Pav Casserole
Lentil Keema Pav Casserole combines two time-consuming Indian dishes into one, easy-to-make, one-pot meal! It all comes together in a single pan in the oven
The post Lentil Keema Pav Casserole appeared first on Vegan Richa.
Lentil Keema Pav Casserole! 1 Pan Handsfree! A time consuming mince meat curry with dinner rolls, made into an easy-to-make, one-pot meal! It all comes together in a single pan. Gluten-free option
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Keema is an Indian minced meat curry. There are many variations depending on the region, like this Madras Keema, Green Keema, North Indian Keema naan. This version is adapted from the famous Mumbai keema Pav, which is a super flavorful keema served with fresh toasted and buttered dinner rolls. I often use lentils as a meat substitute for the ground meat in keema. Walnuts add great texture as well.
Normally, you’d simmer lentils from dry on the stovetop, but in this recipe, we are cooking them in the oven. You will still start with dry lentils, but you’ll bake them with liquid and flavorful keema spices right in the baking pan.
They come out tasty and tender! With no need to stand around the kitchen to sauté the spices and to keep an eye on the lentils!
Then, instead of making the pav — a soft, Indian bread — from scratch, we are using hot dog buns or pillowy dinner rolls. The buns have a similar texture, and we will brush them with melted vegan butter and spices to give them an amazing fla...
The post Lentil Keema Pav Casserole appeared first on Vegan Richa.
Lentil Keema Pav Casserole! 1 Pan Handsfree! A time consuming mince meat curry with dinner rolls, made into an easy-to-make, one-pot meal! It all comes together in a single pan. Gluten-free option
[feast_advanced_jump_to]
Keema is an Indian minced meat curry. There are many variations depending on the region, like this Madras Keema, Green Keema, North Indian Keema naan. This version is adapted from the famous Mumbai keema Pav, which is a super flavorful keema served with fresh toasted and buttered dinner rolls. I often use lentils as a meat substitute for the ground meat in keema. Walnuts add great texture as well.
Normally, you’d simmer lentils from dry on the stovetop, but in this recipe, we are cooking them in the oven. You will still start with dry lentils, but you’ll bake them with liquid and flavorful keema spices right in the baking pan.
They come out tasty and tender! With no need to stand around the kitchen to sauté the spices and to keep an eye on the lentils!
Then, instead of making the pav — a soft, Indian bread — from scratch, we are using hot dog buns or pillowy dinner rolls. The buns have a similar texture, and we will brush them with melted vegan butter and spices to give them an amazing fla...
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