Vegan One-Pot Coconut Curry with Pasta and Vegetables
Description
This quick and easy mid-week vegan coconut curry with tomatoes, spinach, and pasta is easy to make and on the table in 30 minutes.
Ingredients
•
2 tablespoons olive oil
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1 onion, chopped
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2 cloves garlic, minced
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1 pound rigatoni pasta
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1 (14 ounce) can full-fat coconut milk
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1 (14 1/2 ounce) can petite diced tomatoes
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1 cup water
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1/2 (15 ounce) can garbanzo beans, drained
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3 teaspoons red curry paste
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2 teaspoons curry powder, or more to taste
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1/2 teaspoon garlic powder
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salt and freshly ground black pepper to taste
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ground red pepper to taste
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2 cups cherry tomatoes, halved
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3 cups fresh spinach
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.