Curried Spaghetti Sauce with Lentils
Transform your pasta night with this vibrant and hearty Curried Spaghetti Sauce with Lentils! This unique recipe blends the savory goodness of traditional spaghetti sauce with the bold, aromatic flavors of curry powder, cumin, and turmeric. Creamy coconut milk and tender lentils create a luscious texture, while a touch of soy sauce and sweetness balances the dish perfectly. Simmered to perfection with crushed tomatoes and served over al dente spaghetti, this plant-based meal is as comforting as it is nourishing. Ready in under an hour, this fusion-inspired dish is perfect for busy weeknights or a flavorful twist on pasta night. Garnish with fresh cilantro for a pop of color and fragrance. Vegan, protein-packed, and utterly irresistible—this will be your new go-to recipe!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 28 ounces crushed tomatoes (canned)
- 1 cup coconut milk
- 1 cup dry lentils (red or green), rinsed
- 2 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sugar or maple syrup
- 16 ounces spaghetti, cooked according to package directions
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large saucepan or deep skillet over medium heat.
Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the curry powder, ground cumin, and turmeric, and stir well to coat the onions and garlic in the spices.
Pour in the crushed tomatoes and coconut milk, stirring to combine.
Add the rinsed lentils and vegetable broth to the pan. Stir well and bring to a gentle boil.
Reduce heat to low, cover the pan, and let the sauce simmer for 25-30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
Stir in the soy sauce and sugar, and season with salt and black pepper to taste.
Once the sauce is done, serve it over cooked spaghetti, ensuring generous sauce coverage.
Garnish with fresh chopped cilantro if desired.
Nutrition Facts
Calories |
2230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6896 mg | 300% | |
| Total Carbohydrate | 382.7 g | 139% | |
| Dietary Fiber | 51.5 g | 184% | |
| Total Sugars | 68.7 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 4655 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
