Vegan Creamy Curry Pasta for One or Two
Ingredients
- 2 servings dried pasta (such as wholewheat penne)
- 1/2 medium onion, diced
- 1 clove garlic, minced (or 1 tsp garlic granules)
- a few mushrooms, sliced
- 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 spinach
- juice of 1/2 lime
- salt and pepper to taste
Preparation
Cook the pasta according to package instructions, then add the red kidney beans to the same pan and cook together until al dente
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
Reduce the heat to low, add the cumin and curry powder, and stir for 1 minute until fragrant
Pour in the canned coconut milk and the juice of half a lime
Drain the cooked pasta and kidney beans in a colander, then stir them into the curry mixture
Increase the heat to medium, add the spinach, and stir frequently for 5 minutes until wilted
Season with salt and pepper, then serve hot
