Coconut Curried Red Lentil Pasta

I'm beginning to love these gluten-free high fiber legume pastas. We understand each other now. I want delicious nutrient-dense minimally-processed plant protein ~ and this pasta wants to be surrounded by lots of saucy intense flavor... got it!

This is red lentil fusilli - made with nothing but red lentil flour. Red lentils are softer and break down more readily than any other variety of lentils. Along with their beautiful color, this lends them well to pasta flour. I paired the fusilli with garbanzo beans and vibrant fresh vegetables in a flavorful coconut curry sauce. The result is delicious! Lots of flavor and nutrients packed into every bite.

Total Time: 30 minutes Prep Time: 10 minutes Cooking Time: 20 minutes

For 5 servings you will need:

1 box red lentil fusilli, 10 oz

1 can diced tomatoes, 14.5 oz, undrained (I use fire roasted)

1 can garbanzo beans, 14.5 oz, drained and rinsed

1 can coconut milk

1 Tbsp olive oil (optional)

2 Tbsp fresh garlic, minced (4-6 cloves)

1 rounded Tbsp fresh ginger, grated (about a 2" piece)

1 lime zested and juiced

1/4-1/2 tsp cayenne (depending on your spice preference)

2 tsp Hungarian paprika (sweet or hot)

1 tsp ground cumin

2 tsp Ras el Hanout (see label below)

2 tsp Madras curry powder

3 large carrots, trimmed and well scrubbed

1 large yellow or white onion, diced small

2 cups fresh green beans, washed, trimmed and cut on a bias (45 degree angle) into 1-1.5" pieces or cut frozen green beans

1 small bunch of cilantro, roughly chopped

salt and pepper, to taste (optional)

(Camera shy: 1 can coconut milk, 1 lime, fresh ginger, cilantro, carrots, green beans)

The Process:

1. Heat a large skillet over medium heat (I use cast iron for its heat retention, evenness of heat distribution and the little extra iron added to the dish). Add the diced onion and oil (if using). Saute until browned. If not using oil, you will need to watch more carefully to prevent sticking.

2. While onion is cooking, fill a pot with six qts of water, put on the stove to boil.

3. Peel the scrubbed carrots into long strips (see photo below). Save the little nubs to eat later.

4. When onions are nearly done, add the garlic and ginger. Cook 1-2 minutes until fragrant, then add the can of tomatoes (with all the liquid) and the spices. Turn the heat up to med/high. Cook 3-4 minutes until liquid is slightly reduced.

5. When water is boiling, add pasta, cover, reduce heat to med/high and cook for 10 minutes, stirring occasionally. When done, drain well.

6. Add the green beans to the the skillet and cook 2-3 minutes. If using frozen green beans, add an additional minute. Add the coconut milk and garbanzo beans. Stir to incorporate and heat through.

7. Reduce heat to med/low. Add the lime zest, lime juice and carrot strips. Cook for two minutes. Add the hot drained pasta and stir to fully incorporate.

8. Transfer to a serving dish and garnish with cilantro. Enjoy!

Nutrition information is for 1 3/4 cups of the finished dish.

A note about the spices in this dish: the dry spices listed above can easily be reduced, omitted or swapped out for others on hand. If you're not sure how this combination will taste or if the heat level will be to your liking, in step 4 try adding just half the amount of spices given and taste. Adjust as needed. If you do not have Ras el Hanout on hand, no worries! Take a look at the ingredient label I included above and add any of those spices you may have available. Start with a little, taste and adjust as needed.

When you make this, let me know how it turned out. Be sure to take a photo and tag me #chefcatherinebrown. I love seeing what you make!

Disclosures: None. This post was not created in affiliation with any product or brand. The opinions expressed are my own. I will write only about products I use and trust.

NOTE: All photos and content are copyright protected. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on A Seat at My Table so credit is given where credit is due. Thank you!

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