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!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, until translucent.

Step 3

Add the minced garlic, grated ginger, and cumin seeds. Cook for another minute until fragrant.

Step 4

Stir in turmeric, coriander, and red chili powder (if using). Toast the spices for 30 seconds to enhance their flavors.

Step 5

Add the diced tomatoes to the skillet and cook for 3-4 minutes until they soften and break down. Stir occasionally.

Step 6

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.

Step 7

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.

Step 8

Remove the skillet from heat and stir in cilantro and lemon juice. Adjust seasoning if needed.

Step 9

Transfer the vegetable and lentil mixture into an oven-safe baking dish. Spread it out evenly.

Step 10

In a small bowl, combine the panko breadcrumbs and nutritional yeast (if using). Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.

Step 12

Remove the dish from the oven and let it cool for 5 minutes before serving.

Step 13

Garnish with additional cilantro if desired and serve hot.

Nutrition Facts

Serving size	1594.1 grams (1594.1g)

Amount per serving	% Daily Value*
Calories	1086

Total Fat 34.70g	44%
Saturated Fat 5.40g	27%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 2639mg	115%
Total Carbohydrate 159.50g	58%
Dietary Fiber 43.40g	155%
Total Sugars 50.60g
Protein 47.10g	94%

Vitamin D 0IU	0%
Calcium 291mg	22%
Iron 20mg	112%
Potassium 3773mg	80%

*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.

Source of Calories

Fat: 27.4%

Protein: 16.5%

Carbs: 56.0%