Description
Make this warm and comforting Green Curry Lentils & Pasta for a simple, satisfying vegan dinner. It brings big flavor without complicated steps, just like our grandmother taught us.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons green curry paste
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup vegetable broth
- 1 cup red or green lentils, rinsed
- 1 cup small pasta (like ditalini or elbow macaroni)
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add green curry paste and cook for 1 minute, stirring constantly.
- Pour in coconut milk and vegetable broth. Bring the mixture to a simmer.
- Add the rinsed lentils. Reduce heat to low, cover, and cook for 15 minutes.
- Stir in the dry pasta. Continue simmering, uncovered, stirring occasionally to prevent sticking, until the pasta is tender and most liquid is absorbed, about 8-10 minutes.
- Stir in the fresh spinach until it wilts completely.
- Taste and adjust seasoning with salt and pepper. Serve warm.
Notes
- Use red lentils for a quicker cook time if you prefer.
- If the curry thickens too much while cooking the pasta, add a splash more broth or water.
- This recipe is great for meal prepping; the flavors deepen overnight.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 450
- Sugar: Approx. 5g
- Sodium: Approx. 400mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 15g
- Unsaturated Fat: Approx. 5g
- Trans Fat: 0g
- Carbohydrates: Approx. 55g
- Fiber: Approx. 12g
- Protein: Approx. 18g
- Cholesterol: 0mg