Vegan One-Pot Coconut Curry with Pasta and Vegetables

Name: Vegan One-Pot Coconut Curry with Pasta and Vegetables
Total time: 30
Yield: 6
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

Recipe by KatieMarieWW from allrecipes.com

Dinner 30 Mins.

Ingredients

6 servings

•

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

Instructions

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.