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Red lentil pasta on a marble surface with spinach leaves in the background.

Gluten-Free Red Lentil Pasta with Coconut Curry Sauce

This red lentil pasta in coconut curry sauce is a must-try. It's super easy to make and perfect for a quick dinner. It is packed with fresh veggies like broccoli and spinach.
4 from 1 vote
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Shilpa

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

Calories: 540kcal | Carbohydrates: 52g | Protein: 20g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 967mg | Potassium: 681mg | Fiber: 8g | Sugar: 6g | Vitamin A: 4802IU | Vitamin C: 79mg | Calcium: 90mg | Iron: 5mg
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