One-Pot Recipe ⋮ 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!

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

Cooking 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

• calories511.1
• carbohydrateContent70.7 g
• fatContent20.8 g
• fiberContent6.5 g
• proteinContent14.4 g
• saturatedFatContent13.4 g
• sodiumContent282.1 mg
• sugarContent5.3 g