VEGAN ONE-POT COCONUT CURRY WITH PASTA AND VEGETABLES
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
[email protected]This 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
[email protected]Yum!
Brandon Harris
[email protected]This 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
[email protected]I'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
[email protected]This 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
[email protected]This 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
[email protected]I 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
[email protected]Delicious!
meraj meraj
[email protected]This 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
[email protected]I'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
[email protected]This 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
[email protected]Love it!
Roy Bourne
[email protected]This 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
[email protected]Meh.
Manno Billi
[email protected]Easy 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
[email protected]This 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