Vegan One-Pot Coconut Curry with Pasta and Vegetables

4.6
(9)

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

2
2
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings

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

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.

Nutrition Facts (per serving)

511 Calories
21g Fat
71g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 511
% Daily Value *
Total Fat 21g 27%
Saturated Fat 13g 67%
Sodium 282mg 12%
Total Carbohydrate 71g 26%
Dietary Fiber 7g 23%
Total Sugars 5g
Protein 14g
Vitamin C 24mg 121%
Calcium 86mg 7%
Iron 7mg 39%
Potassium 671mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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