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Vegan One-Pot Coconut Curry with Pasta and Vegetables

Rated as 4.4 out of 5 Stars

"So easy and everyone will love this curry made with coconut milk, spinach, tomatoes, garbanzo beans, and pasta!"
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30 m servings 511
Original recipe yields 6 servings


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  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.

Nutrition Facts

Per Serving: 511 calories; 20.8 70.7 14.4 0 282 Full nutrition

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Read all reviews 3
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This is an amazingly flavorful delicious one pot meal. Everyone loved it!

This was easy to make, didn't take a long time or numerous ingredients and was very good. I'll be making it again. Thank you.

This is quite tasty! I like mine a little spicier so added some red pepper flakes. Will definitely make again. Thanks for a great recipe!