A delightful Mediterranean and Indian fusion, this baked curry is full of sweet roasted peppers and lentils with crispy feta cheese on top. Everything sits in a luxuriously creamy spiced sauce and the whole meal comes together in one pan in the oven. This is a versatile dish that can be served in different ways with several variations to make it your own.
Scatter the peppers, onions and garlic in a casserole dish and drizzle with oil. Roast for 30-40 minutes, until the peppers are soft and charred.
Remove from the oven and quickly add the cumin seeds and mustard seeds to the pan, mixing through the hot oil to toast them. Add the ground spices next, mixing through, followed by the lentils, tomatoes and cream.
Slice your feta cheese into 6 pieces lengthwise, and then slice each piece widthwise so you have 12 thin pieces. Arrange these on top of the dish. Drizzle or spray with oil.
Place back in the oven for 20 minutes, and then use the grill / broiler on a high setting to brown the feta cheese.
Let it rest until it stops bubbling before serving. Toss some fresh coriander (cilantro) on top.
*You can use red, yellow, orange or a combination. One green pepper is fine if you want a less sweet finish but I wouldn't use more than one.** You can use chopped, whole (in juices), or one of each. If using whole, you should break the tomatoes up a little with the spoon. *** If cooking from dried, this would be 1/2 cup dried green or brown lentils. You can just swap in a can of drained lentils for ease - it's a little less than the recipe calls for but it's not a problem.