Vegan Creamy Curry Pasta
Ingredients
- 2 servings dried pasta of choice
- 1/2 medium or large onion
- 1 clove garlic or 1 tsp garlic granules
- A few closed cup mushrooms
- 1/2 of a 400g can red kidney beans, drained and rinsed
- 1/2 can coconut milk
- 1/2 tsp ground cumin
- 2 tsp medium curry powder
- A handful fresh organic spinach
- Juice of 1/2 lime
- Salt and pepper to taste
Preparation
Cook the pasta according to packet instructions, then add the red kidney beans to the same pan and cook together until al dente.
Meanwhile, sauté the onion, garlic and mushrooms in a frying pan with a little water or oil for 5-10 minutes until the mushrooms are soft.
Turn the heat down to low, then add the cumin and curry powder and stir for 1 minute until fragrant.
Pour in the canned coconut milk and squeeze in the juice of half a lime.
Once the pasta is cooked, drain the pasta and kidney beans through a colander, then stir them into the pan with the curry mixture.
Bring the heat up to medium, add a handful of spinach and stir frequently for 5 minutes until the spinach has wilted.
Season with salt and pepper and serve once piping hot and enjoy.
