Easy Vegan Red Lentil Pasta: A Delicious Gluten-Free Dinner for the Family (One-Pot)
This Vegan Red Lentil Pasta is the perfect gluten-free dinner for the family. With a rich coconut curry sauce and a mix of fresh veggies, it’s both comforting and wholesome. Quick, easy, and packed with flavor, it’s sure to become a weeknight favorite.
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This Vegan Red Lentil Pasta in Coconut Curry Sauce brings together the bold warmth of Indian spices and the creamy richness of coconut milk. With fresh vegetables like broccoli and spinach, it’s not only packed with flavor but also offers a satisfying texture that’s perfect for any meal.
Ideal for busy weeknights, this gluten-free pasta recipe is a simple, one-pot dish that’s quick to prepare and easy to clean up. Pair with naan or a light salad for a complete, wholesome dinner.
Why You’ll Love This Recipe
- One-Pot Wonder: Minimal cleanup makes this perfect for hectic evenings.
- Nutritious: High in protein from red lentil pasta and loaded with vegetables like broccoli and spinach.
- Bursting with Flavor: The combination of coconut milk, curry spices, and fresh cilantro takes this dish to the next level.
Ingredients
Red Lentil Pasta: Red lentil pasta is a fantastic gluten-free alternative to traditional wheat pasta. It has a slightly nutty flavor and a firm texture that holds up well in sauces. It’s also a great way to incorporate more legumes into your diet.
Aromatics (Onion, Garlic, Ginger): Finely chopped onion, minced garlic, and freshly grated ginger form the aromatic base of the sauce. The combination provides a sweet, savory, and slightly spicy foundation that enhances the overall flavor profile.
Diced Tomatoes and Tomato Ketchup: Canned diced tomatoes provide a rich, tangy base for the sauce. Tomato ketchup adds a touch of sweetness and enhances the umami flavor, perfectly balancing the spices. You can adjust the amount of ketchup depending on the desired level of sweetness.
Spices: My recipe uses a blend of curry powder, ground cumin, and chili powder. These spices bring warmth, earthiness, and a subtle smokiness to the dish.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Heat oil in a large pot over medium heat. Add the diced onion, ginger, and garlic. Cook for 5 minutes or until the onions are softened.
Step 2: Add the diced tomatoes, tomato ketchup, cumin, curry powder, chili powder, and salt. Cook for 3-4 minutes.
Step 3: Add bell peppers, frozen peas, broccoli florets, and vegetable broth or water. Simmer for 5 minutes or until the vegetables are tender-crisp.
Step 4: Add the red lentil pasta directly to the pot. Stir to combine, making sure the dry pasta is immersed in liquid. Bring the mixture to a simmer, cover, and cook for 5 minutes.
Step 5: Reduce heat to low. Slowly pour the coconut milk into the pot along with the spinach. Cook for 1-2 minutes or until the spinach is wilted and the sauce has thickened slightly.
Expert Tips
- Make sure the dry pasta is covered in the liquid. If any pasta sticks out above the liquid, gently push it down to ensure even cooking.
- Cut the vegetables into similar-sized pieces for even cooking. Add spinach towards the end to maintain its texture and color.
- Add the coconut milk towards the end of the cooking process and reduce the heat to a gentle simmer. High heat can cause coconut milk to curdle, so adding it later helps maintain its creamy texture and smooth consistency.
- Top the finished dish with fresh cilantro or basil for a burst of fresh flavor. A squeeze of fresh lime juice just before serving can also brighten the dish.
- Any leftovers can be stored in an airtight container in the refrigerator for up to three days.
Serving Suggestions
Pair this red lentil pasta in coconut curry sauce with warm naan or crusty bread to soak up every bit of the creamy sauce. For a refreshing contrast, serve alongside a simple green salad tossed with a light vinaigrette.
Want more? Try this creamy baked mac and cheese for the ultimate indulgence.
Recipe FAQs
Yes, you can substitute regular wheat pasta if you prefer. Just adjust the cooking time according to the package instructions.
You can replace coconut milk with vegetable broth or a mix of broth and light cream for a slightly different flavor.
To avoid curdling, add the coconut milk towards the end of the cooking process and reduce the heat to a gentle simmer.
Absolutely! Feel free to add your favorite vegetables, such as carrots, zucchini, green beans, or chopped mushrooms.
Yes, this dish reheats well and is perfect for meal prep. Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for longer storage.
More Indian Recipes
- Looking for a quick & easy weeknight dinner? This Indian Yellow Lentil Buddha Bowl is your answer! Protein-packed lentils, roasted cauliflower, and a cooling raita dressing – all in under an hour.
- Turn weeknight dinners into cozy escapes with a warm bowl of Palak Khichdi! This vegetarian recipe combines rice and lentils with vibrant spinach for a complete and flavorful meal.
- Start your day right with these savory Indian-inspired red lentil pancakes! They’re vegan, gluten-free, and oh-so-delicious. Pair them with flavorful cumin-spiced potatoes for an impressive breakfast or brunch.
- Spice up your breakfast routine with this Savory Red Lentil Granola! Packed with goodness and crunch, it’s the perfect way to kickstart your day
If you tried this Red Lentil Pasta in Coconut Curry Sauce Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Large pot
Ingredients
- 9 ounces red lentil pasta
- 2 tablespoons oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 14.5oz can diced tomatoes
- 1 tablespoon tomato ketchup
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon chili powder adjust as per taste
- 1 teaspoon salt adjust as per taste
- 1 bell pepper any color, diced
- ½ cup frozen peas
- 1 cup broccoli florets
- 1-1¼ cup vegetable broth or water
- 1 can full-fat coconut milk
- 5 oz baby spinach
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add the diced onion, ginger, and garlic. Cook for 4-5 minutes or until the onions are softened.
- Add the diced tomatoes, tomato ketchup, cumin, curry powder, chili powder, and salt. Cook for 3-4 minutes.
- Add bell peppers, frozen peas, and broccoli florets along with vegetable broth or water. Simmer for 3-4 minutes or until the vegetables are tender-crisp.
- Add the red lentil pasta directly to the pot and stir well. If any pasta sticks out above the liquid, gently push it down to ensure even cooking. If needed, you can add a small amount of additional liquid to fully submerge the pasta.
- Bring the mixture back to a simmer, cover, and cook for 5 minutes, or according to the package instructions for the red lentil pasta.
- Reduce heat to low. Slowly pour the coconut milk into the pot along with the spinach. Cook for 1-2 minutes or until the spinach is wilted and the sauce has thickened slightly.
Notes
- Make sure the dry pasta is covered in the liquid. If any pasta sticks out above the liquid, gently push it down to ensure even cooking.
- Cut the vegetables into similar-sized pieces for even cooking. Add spinach towards the end to maintain its texture and color.
- Add the coconut milk towards the end of the cooking process and reduce the heat to a gentle simmer. High heat can cause coconut milk to curdle, so adding it later helps maintain its creamy texture and smooth consistency.
- Top the finished dish with fresh cilantro or basil for a burst of fresh flavor. A squeeze of fresh lime juice just before serving can also brighten the dish.
Nutrition
Made this tonight for my sons & they both enjoyed! Next time will make with tofu or shrimp
I’m so glad to hear your sons enjoyed the dish! Tofu or shrimp sound like great additions for next time. I bet they’ll be delicious!
– Shilpa