Vegan Creamy Curry Pasta with Spinach and Beans
Ingredients
- 2 servings of dried pasta of choice (I used wholewheat penne)
- 1/2 medium/large onion, diced
- 1 clove garlic, minced or 1 tsp garlic granules
- a few button mushrooms, sliced
- 1/2 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 a lime
- salt and pepper to taste
Preparation
Cook the pasta according to packet instructions, then add the red kidney beans to the same pan as the pasta to cook together until al dente
Meanwhile, sauté the onion, garlic, and mushrooms in a frying pan with a little water or oil for 5 to 10 minutes until the mushrooms are soft
Turn the heat down to low, then add in the cumin and curry powder. Stir for 1 minute until fragrant
Pour in the canned coconut milk and the juice of 1/2 a lime
Once the pasta is cooked, drain the pasta and kidney beans from the pan through a colander, then stir them into the pan with the curry
Bring the heat up to a medium setting, add a handful of spinach and stir frequently for 5 minutes until the spinach has wilted
Season with salt and pepper. Serve once piping hot and enjoy
