Vegan One-Pot Coconut Curry with Pasta and Vegetables recipe

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Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound rigatoni pasta
1 (14 ounce) can full-fat coconut milk
1 (14.5 ounce) can petite diced tomatoes
1 cup water
½ (15 ounce) can garbanzo beans, drained
3 teaspoons red curry paste
2 teaspoons curry powder, or more to taste
½ teaspoon garlic powder
salt and freshly ground black pepper to taste
ground red pepper to taste
2 cups cherry tomatoes, halved
3 cups fresh spinach

Nutrition Info

511.1 calories
carbohydrate: 70.7 g
cholesterol: : -
fat: 20.8 g
fiber: 6.5 g
protein: 14.4 g
saturatedFat: 13.4 g
servingSize: -
sodium: 282.1 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 3 minutes. Add garlic and cook 1 more minute. Add rigatoni pasta, coconut milk, diced tomatoes, water, garbanzo beans, red curry paste, curry powder, garlic powder, salt, black pepper, and red pepper, stir to combine. Cover with a tight-fitting lid and bring to a boil. Reduce heat and simmer, stirring every 2 minutes, for 13 to 15 minutes.

  2. Stir in cherry tomatoes and spinach, cook for 2 to 3 more minutes. Taste and adjust seasoning with salt, black pepper, and red pepper.

Recipe Yield

6 servings

Recipe Note

So easy and everyone will love this curry made with coconut milk, spinach, tomatoes, garbanzo beans, and pasta!

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