🍲 Lentil Keema Pav Casserole | Hearty Indian-Inspired Vegan Comfort Food

If you’re looking for a cozy, flavor-packed meal that combines the bold spices of Indian cuisine with the comfort of a baked casserole, this Lentil Keema Pav Casserole is the perfect choice. Inspired by the famous Indian street food Keema Pav, this plant-based version swaps minced meat for protein-rich lentils and tops it with soft bread rolls baked until golden and crisp.

⏱️ Prep Time: 15 minutes

🔥 Cook Time: 40 minutes

🍽️ Servings: 6 people

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🛒 Ingredients

For the Lentil Keema Filling

* 2 tablespoons vegetable oil

* 1 large onion, finely chopped

* 4 cloves garlic, minced

* 1 tablespoon fresh ginger, grated

* 1 green chili, finely chopped

* 2 medium tomatoes, finely diced

* 1 cup brown or green lentils, cooked

* 1 tablespoon tomato paste

* 1 teaspoon cumin seeds

* 1 teaspoon ground cumin

* 1 teaspoon coriander powder

* 1 teaspoon smoked paprika

* ½ teaspoon turmeric

* 1 teaspoon garam masala

* ½ teaspoon chili powder (optional)

* 1 cup vegetable broth

* Salt and black pepper to taste

For the Topping

* 6–8 soft dinner rolls or pav buns

* 2 tablespoons vegan butter, melted

* ½ teaspoon paprika

* Fresh cilantro, chopped

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👨‍🍳 Instructions

Step 1: Prepare the Keema Base

Heat oil in a large oven-safe skillet or casserole dish over medium heat.

Add cumin seeds and cook for 30 seconds until fragrant.

Add onions and sauté for 5–6 minutes until golden.

Stir in garlic, ginger, and green chili and cook for another minute.

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Step 2: Build the Flavor

Add tomatoes and tomato paste.

Cook until the tomatoes soften and begin to break down.

Mix in:

* Ground cumin

* Coriander

* Paprika

* Turmeric

* Garam masala

* Chili powder

Cook for 1 minute to toast the spices.

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Step 3: Add Lentils

Stir in the cooked lentils and vegetable broth.

Simmer for 10–15 minutes until the mixture becomes thick and rich.

Season with salt and black pepper.

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Step 4: Assemble the Casserole

Preheat oven to 190°C (375°F).

Arrange the pav buns or dinner rolls over the lentil mixture.

Brush the tops with melted vegan butter mixed with paprika.

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Step 5: Bake

Bake for 15–20 minutes until the bread becomes golden brown and lightly crisp on top.

Remove from the oven and sprinkle generously with fresh cilantro.

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🍽️ Serving Suggestions

Serve hot with:

* Fresh onion slices

* Lemon wedges

* Mint chutney

* Cucumber salad

* Vegan yogurt sauce

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💡 Chef’s Tips

✔️ Brown lentils hold their shape best for a keema-style texture.

✔️ Add peas or diced carrots for extra vegetables.

✔️ For extra richness, stir in a tablespoon of coconut cream before baking.

✔️ Leftovers keep well in the refrigerator for up to 4 days.

✔️ The filling can be prepared ahead and baked just before serving.

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⭐ Why You’ll Love This Recipe

✅ One-pan meal with easy cleanup

✅ High in plant-based protein

✅ Inspired by authentic Indian street food

✅ Budget-friendly ingredients

✅ Perfect for meal prep

✅ Vegan and dairy-free