So easy and everyone will love this curry made with coconut milk, spinach, tomatoes, garbanzo beans, and pasta!
Provided by KatieMarieWW
Categories Main Dish Recipes Curries Vegetarian
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 511.1 calories, Carbohydrate 70.7 g, Fat 20.8 g, Fiber 6.5 g, Protein 14.4 g, SaturatedFat 13.4 g, Sodium 282.1 mg, Sugar 5.3 g
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kainat Abdul Samad
sk@hotmail.frThis recipe was a bit too complicated for me. I'm not a very experienced cook, so I think I'll try something simpler next time.
Nickah Cato
nickah.c10@hotmail.frYum!
Brandon Harris
h.brandon@yahoo.comThis is the best vegan curry I've ever had! The flavors are amazing and the vegetables are cooked perfectly. I will definitely be making this again and again.
sanjana_ tahura
sanjana_tahura39@gmail.comI'm not sure what I did wrong, but my curry sauce turned out really oily. I think I might have added too much coconut milk. Other than that, the dish was pretty good.
Salwa Hossam
salwa_hossam@gmail.comThis recipe is a lifesaver! I'm always looking for quick and easy vegan meals, and this one fits the bill perfectly. It's also really delicious and flavorful.
md hasan
mdh72@gmail.comThis dish was a bit bland for my taste. I think I'll add some more spices next time. Otherwise, it was a good recipe and I enjoyed the coconut curry sauce.
Obaidullah Abid
o_a@hotmail.comI love how easy this recipe was to make. I was able to throw everything in the pot and let it cook on its own. Plus, the leftovers were just as good the next day.
Paul Jones
jpaul@hotmail.comDelicious!
meraj meraj
meraj86@yahoo.comThis recipe was a fail. The sauce was too thin and watery, and the vegetables were mushy. I followed the recipe exactly, so I'm not sure what went wrong. Maybe I'll try it again and see if I can get it right.
Jenisis Torres
torres.jenisis@gmail.comI'm not a huge fan of coconut, but I decided to give this recipe a try anyway. I'm glad I did! The coconut flavor was subtle and not overpowering, and the curry sauce was creamy and flavorful. I'll definitely be making this again.
Ajayi Naomi
ajayi.naomi31@hotmail.comThis dish was a great way to use up some leftover vegetables. I had some broccoli, carrots, and zucchini that were about to go bad, so I threw them all in the pot. The result was a delicious and healthy meal that the whole family enjoyed.
Ukpabio Nicholas
nicholasu@hotmail.frLove it!
Roy Bourne
b_r@gmail.comThis recipe was a bit too spicy for my taste, even though I used less cayenne pepper than the recipe called for. Otherwise, it was a good dish. I liked the combination of vegetables and the creamy coconut sauce.
Samiksha Shah
shah@gmail.comMeh.
Manno Billi
b-manno17@yahoo.comEasy and delicious! I'm not vegan, but I'm always looking for more plant-based meals. This dish hit the spot. The coconut curry sauce was creamy and flavorful, and the vegetables were perfectly tender. I served it with some grilled chicken, and it wa
Edward nangawe
nangawe96@hotmail.frThis coconut curry pasta was an absolute delight! The flavors were perfectly balanced, with a creamy and rich coconut sauce that wasn't overpowering. The vegetables were cooked to perfection, still retaining a slight crunch. I added some extra bell p