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

Vegan Curry Pasta (One Pot)

Print Recipe
Make rich, flavorful Vegan Curry Pasta in one pot. This 30 minute meal is a versatile and easy weeknight dinner.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 460
Author Elizabeth

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
  • ½ Teaspoon Pepper
  • 3 ½ 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

Instructions

  • Sauté the onion in a large saucepan over medium-high heat for 5 minutes.
  • Add the garlic, ginger, turmeric, cumin, coriander, salt, and pepper. Cook 1 minute.
  • 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.
  • Add the spinach or broccoli and cook 2 minutes more.
  • Remove the curry from the heat and serve. Garnish with fresh cilantro and a drizzle of lime juice. Enjoy!

Nutrition

Calories: 460kcal | Carbohydrates: 67g | Protein: 13g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 420mg | Potassium: 528mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1883IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 3mg