Name: Vegan One-Pot Coconut Curry with Pasta and Vegetables
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Onion, chopped - 1; Garlic, minced - 2 cloves; Rigatoni pasta - 1 pound; Full-fat coconut milk - 1 (14 ounce) can; Petite diced tomatoes - 1 (14.5 ounce) can; Water - 1 cup; Garbanzo beans, drained - ½ (15 ounce) can; Red curry paste - 3 teaspoons; Curry powder, or more to taste - 2 teaspoons; Garlic powder - ½ teaspoon; Salt and freshly ground black pepper to taste - ½ teaspoon; Ground red pepper to taste - ½ teaspoon; Cherry tomatoes, halved - 2 cups; Fresh spinach - 3 cups

Ingredients for - Vegan One-Pot Coconut Curry with Pasta and Vegetables

1. Olive oil 2 tablespoons

2. Onion, chopped 1

3. Garlic, minced 2 cloves

4. Rigatoni pasta 1 pound

5. Full-fat coconut milk 1 (14 ounce) can

6. Petite diced tomatoes 1 (14.5 ounce) can

7. Water 1 cup

8. Garbanzo beans, drained ½ (15 ounce) can

9. Red curry paste 3 teaspoons

10. Curry powder, or more to taste 2 teaspoons

11. Garlic powder ½ teaspoon

12. Salt and freshly ground black pepper to taste ½ teaspoon

13. Ground red pepper to taste ½ teaspoon

14. Cherry tomatoes, halved 2 cups

15. Fresh spinach 3 cups

How to cook deliciously - Vegan One-Pot Coconut Curry with Pasta and Vegetables

1 . Stage

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 . Stage

Stir in cherry tomatoes and spinach; cook for 2 to 3 more minutes. Taste and adjust seasoning with salt, black pepper, and red pepper.