This hearty and flavorful gluten-free pasta dish is a celebration of lentils and vegetables in a fragrant and warming curry sauce. It's a perfect weeknight meal that's both satisfying and healthy. I developed this recipe after a friend raved about a similar dish they had at a fancy restaurant, only theirs was way too expensive. This one is cheaper, healthier, and just as delicious – maybe even better!
The beauty of this recipe lies in its adaptability. Feel free to experiment with different vegetables, spices, and even types of lentils to create your own unique version. It's a great way to use up leftover vegetables, too – think about those sad looking carrots at the back of your crisper!
Required Equipments
- Large pot
- Cutting board
- Knife
- Wooden spoon
- Spatula
- Colander
- Large skillet or pan
Gluten Free Pasta with Lentil and Vegetable Curry: Frequently Asked Questions
Gluten Free Pasta with Lentil and Vegetable Curry
A vibrant and flavorful gluten-free pasta dish featuring a hearty lentil and vegetable curry. Easy to make, healthy, and delicious – perfect for a weeknight meal!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, gather your ingredients! Chop the vegetables into bite-sized pieces. This is my favorite part, very meditative, kinda zen. If you are like me and hate chopping, make sure you listen to your fave podcast to distract yourself.
- Next, heat a glug (about 2 tablespoons) of olive oil in a large pot over medium heat. Add the chopped onions and sauté for about 5 minutes, until they become translucent and slightly softened. Don't burn them! That would be a tragedy.
- Add the minced garlic and ginger. Sauté for another minute, until fragrant. Your kitchen should smell heavenly now!
- Stir in the curry powder, turmeric, cumin, coriander, and chili powder (or any other spices you love!). Sauté for about 30 seconds, making sure to toast the spices for a deeper flavor. If you wanna do this part on low heat, do it - this is what we call low and slow.
- Now, add the lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the lentils are tender. If you are in a rush, consider using pre-cooked lentils!
- While the lentils are simmering, cook your gluten-free pasta according to the package directions. Make sure to salt the water properly! Nothing worse than under-seasoned pasta.
- Once the lentils are cooked, stir in the chopped vegetables (carrots, peas, bell peppers – whatever you've chosen!). Cook for another 5-7 minutes, until they’re tender-crisp. Don't overcook them otherwise, your vegies will be sad.
- Drain the pasta and add it to the pot with the lentil and vegetable curry. Gently toss everything together to coat the pasta evenly with the sauce. Add more broth if it's too thick.
- Taste and adjust the seasoning as needed. Add salt, pepper, or any other spices to your liking. A squeeze of lime juice at the end adds a lovely zing!
- Serve the gluten-free pasta with lentil and vegetable curry immediately. Garnish with fresh cilantro or parsley, if desired. Enjoy! (And please, tell me what you think!)
📝 Notes
- Make sure to adjust the amount of chili powder to your preferred level of spiciness.
- For a creamier curry, stir in a dollop of coconut milk at the end. Trust me, it’s amazing!
- Feel free to add other vegetables, such as zucchini, spinach, or cauliflower. I sometimes add leftover roast veggies, it’s delish!
🍎 Nutrition
Calories: 400kcal
Protein: 20g
Fat: 5g
Carbohydrates: 60g
Fiber: 10g
Calcium: 30mg
