Vegan Curry Pasta (One Pot)

Name: Vegan Curry Pasta (One Pot)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 Large Yellow Onion (chopped); 4 Cloves Minced Garlic; 2 Teaspoons Minced Ginger ( or ½ teaspoon Dried Ginger); 2 Teaspoons Ground Turmeric; 1 ½ Teaspoons Ground Cumin; 1 Teaspoon Ground Coriander; 1 Teaspoon Salt; 1/2 Teaspoon Pepper; 3 1/2 Cups Vegetable Broth; 1 13.5 Ounce Can Unsweetened Coconut Milk; 1 Pound Pasta; 4 Cups Fresh Spinach (or 2-3 cups fresh/frozen broccoli; or both); Lime Wedges and Fresh Cilantro (to serve)

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Make rich, flavorful Vegan Curry Pasta in one pot. This 30 minute meal is a versatile and easy weeknight dinner.

A bowl of vegan curry pasta, garnished with a lime wedge and cilantro.

I love making curry. It's quick, easy, and incredibly flavorful. Most of the time I make rice alongside the curry, but today I decided to make curry pasta.

This involves cooking the pasta in the broth and spices, to infuse it with all the flavor of the garlic, turmeric, and cumin. The result is an incredibly rich pasta. It makes a great dish on its own or a lovely base for whatever protein you want to add.

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Why I love this Vegan Curry Pasta
Ingredient Notes & Substitutions
Step-By-Step Instructions
FAQ & Expert Tips
Recipe Prayer
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Why I love this Vegan Curry Pasta

Dietary needs - this recipe is dairy-free, plant-based, oil-free, and refined sugar-free. You can also easily make it gluten-free
Quick and easy - this curry comes together in about 30 minutes, perfect for weeknight dinner
Restaurant-style taste - this pasta honestly tastes like noodles you'd get at an Asian restaurant. The noodles are rich and flavorful
Pick your protein - add tofu, tempeh, seitan. Whatever you want!

A pot of freshly cooked curry pasta, ready to serve.

Ingredient Notes & Substitutions

Yellow Onion: you can also use a white or red onion if you want
Garlic
Ginger: fresh ginger is ideal for that bite of ginger flavor. But if you don't have fresh, a bit of dried ginger will work just fine
Turmeric, Cumin, Coriander: curry spices
Salt & Pepper
Vegetable Broth: I like to use stock instead of water to create a more flavorful curry. If you don't have vegetable broth or stock, you can use water.
Coconut Milk: This is the canned coconut milk, not the stuff you buy from a carton. The canned milk is much thicker and creamier. This is the key ingredient for the deliciously rich flavor of this curry.
Pasta: I used linguine. Any long or short pasta will work!
Vegetable: I used fresh spinach but you could also use frozen spinach. Or fresh or frozen cauliflower. You could add multiple veggies too!
To serve: lime wedges, fresh cilantro

Step-By-Step Instructions

Step 1. Sauté the onion in a large saucepan over medium-high heat for 5 minutes.

Vegan curry pasta step 1 - cook the onion.

Step 2. Add the garlic, ginger, turmeric, cumin, coriander, salt, and pepper. Cook 1 minute.

Vegan curry pasta step 2 - add the spices.

Step 3. Add the vegetable broth, coconut milk, and pasta. Bring to a boil and cook for 10 minutes, or according to the package directions for al dente pasta.

Vegan curry pasta step 3 - add the liquid and pasta.

Step 4. Add the spinach or broccoli and cook 2 minutes more.

Vegan curry pasta step 4 - add the spinach.

Step 5. Remove the curry from the heat and serve. Garnish with fresh cilantro and a drizzle of lime juice. Enjoy!

Vegan curry pasta step 5 - serve with lime and cilantro.

FAQ & Expert Tips

Storage

Store this dish in the fridge. It will last up to a week.

Make it gluten-free

Use a rice or bean-based pasta. Follow the instructions on the package for the cook time.

Add protein

Try adding my seitan chicken or seitan beef. Or tempeh or tofu.

A bowl of vegan curry pasta, with a fork and spoon.

Recipe Prayer

Thank you God for delicious meals that are quick and easy to make. Let us enjoy the amazing flavors of the food you give us. Amen.

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