Vegan Lentil Curry, Soul Calming Bowl (DF, SF, GF, Vegan) 

Comfortably serves a party of 6, and still leaves leftovers!


Ingredients (in order of use):

  • Olive oil

  • 2 zucchini squash (small to medium sized)

  • 2 yellow squash (small to medium sized)

  • 2 cloves of garlic, minced (also equivalent to 2 ½ teaspoons bottled minced garlic)

  • 1 yellow onion

  • 3 cans of organic diced and peeled tomatoes

  • 1 ¼ cup coconut milk (if you are concerned about saturated fat, you can substitute this for about a cup almond milk and a dollop almond yogurt to achieve the same creaminess. I’ve done it before and it comes out the slightest bit thinner but a lot lighter in calorie and fat! However, you do lose a lot of the coconut taste that is meant to compliment the curry, so be wary of this.)

  • 1 ½ teaspoons Thai Kitchen Red Curry Paste (if this is inaccessible, you can use 3/4 teaspoon of curry powder. Be sure to top off when dish is fished too if you use powder vs. paste!)

  • 4 ½ cups of UNCOOKED lentil rotini (you can really use any kind, I like that the lentil pasta offers a GF plant based protein).

  • ½ cup of frozen peas

  • 1 teaspoon freshly squeezed lemon juice

  • Generous handful of organic spinach

  • ½ cup grape tomatoes, cut in half

  • To taste: salt, pepper, herbs of your choice


  1. Heat some organic olive oil in a large pot. I’m talking LARGE. This gone be a stew, my dudes.

  2. Prepare the vegetables: slice the onion, cut the zucchini and squash a quarter inch thick and again cut in half.

  3. Sauté the onion for about 3 minutes until almost translucent. Then add the garlic, the zucchini and squash. Cook until zucchini begin to soften.

  4. Add the remaining ingredients except for the cherry tomatoes and spinach (i.e. add canned tomatoes, coconut milk, curry paste, uncooked lentil pasta, frozen peas, lemon juice). Bring your pot to a calm boil to cook the lentil rotini. Careful to stir often as to not burn the bottom.

  5. Once pasta is nearly finished, add the spinach and grape tomatoes. Heat until spinach is softened.

  6. Enjoy! The pot should have a chili like consistency and you’re ready for a heart warming meal. 

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