Vegan One-Pot Coconut Curry with Pasta and Vegetables

This quick and easy mid-week vegan coconut curry with tomatoes, spinach, and pasta is easy to make and on the table in 30 minutes.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 511 Calories

Ingredients

• 1 cup water
• 1 onion, chopped
• ½ teaspoon garlic powder
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• salt and freshly ground black pepper to taste
• 1 pound rigatoni pasta
• 2 cups cherry tomatoes, halved
• ½ (15 ounce) can garbanzo beans, drained
• 3 cups fresh spinach
• 2 teaspoons curry powder, or more to taste
• 1 (14.5 ounce) can petite diced tomatoes
• 1 (14 ounce) can full-fat coconut milk
• ground red pepper to taste
• 3 teaspoons red curry paste

Recipe Instructions

Step 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.

Step 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.