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 caloriescarbohydrate: 70.7 gcholesterol: : -fat: 20.8 gfiber: 6.5 gprotein: 14.4 gsaturatedFat: 13.4 gservingSize: -sodium: 282.1 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Vegan One-Pot Coconut Curry with Pasta and Vegetables
Directions
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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.
Stir in cherry tomatoes and spinach, cook for 2 to 3 more minutes. Taste and adjust seasoning with salt, black pepper, and red pepper.