Skip to content
Join Life Time

Sweet Potato Chickpea Curry Casserole With Cashew Poblano Cream

This comforting vegan casserole is packed with lentils, veggies, and a cream sauce made with almond milk, tamari, maple syrup, curry powder, and turmeric.
sweet potato and chickpea curry casserole recipe
  • Makes 6 to 8 servings
  • Prep Time 20 minutes, plus 30 minutes inactive to soak the cashews
  • Cook Time 70 minutes


  • 1 cup cashews
  • 1 poblano pepper
  • ½ cup brown or green lentils
  • 1 15-oz. can chickpeas, drained and rinsed
  • 1 sweet potato, peeled and diced
  • 1 large carrot, sliced
  • 1 bell pepper, diced
  • ¾ tsp. sea salt, divided
  • 1½ cups almond milk (or other unsweetened milk)
  • 1 cup vegetable broth
  • 1½ tbs. tamari, soy sauce, or coconut aminos
  • 1 tbs. pure maple syrup
  • 1 tbs. curry powder
  • ½ tsp. ground turmeric
  • Juice of 1 lime
  • ⅓ cup cilantro, leaves and stems


Place the cashews in a bowl and cover with hot water. Let soak for 30 minutes.
While the cashews soak, set the oven to broil. Char the poblano pepper on the top rack, turning every few minutes, until the exterior is blistered. Cool until they can be handled, then peel off the skin and remove the stem and seeds.
Preheat oven to 375 degrees F.
Place the lentils in a 9-x-13-inch baking dish. Add the chickpeas, sweet potato, carrot, bell pepper, and ½ teaspoon of the sea salt, and stir to combine.
In a large bowl, mix the almond milk, vegetable broth, tamari, maple syrup, curry powder, and turmeric. Pour over the lentils, chickpeas, and vegetables. Bake, covered, for one hour.
While the curry mixture is baking, drain the cashews. Place the poblano, drained cashews, lime juice, and cilantro in a blender. Add the remaining ¼ teaspoon sea salt. Blend until smooth, adding water 1 tablespoon at a time as needed to reach a pourable consistency.
Remove the casserole from the oven and uncover. Let cool for 10 minutes, then drizzle the poblano cashew cream on top and serve.

Photography by: Terry Brennan

Thoughts to share?

This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Alyssa Shultis

Alyssa Shultis is a Minneapolis-based writer and editor.


More Like This

Black Bean and Roasted Poblano Tacos

Black Bean and Roasted Poblano Tacos

By Jose Guzman, RDN

Take your black-bean taco game to a whole new level by adding homemade pickled slaw and zesty tomatillo salsa.

sweet potato casserole

Sweet Potato Casserole With Pecan Granola

By Maddie Augustin

Our dairy-free sweet-potato casserole is topped with homemade granola.

Back To Top