Vegan Creamy Coconut Curry Pasta with Spinach
Ingredients
- 2 servings dried pasta of choice (e.g., wholewheat penne)
- 1/2 medium or large onion, diced
- 1 clove garlic, minced, or 1 tsp garlic granules
- a few closed cup mushrooms, sliced
- 1/2 (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 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. Stir for 1 minute until fragrant
Pour in the canned coconut milk and the juice of 1/2 lime
Once the pasta is cooked, drain the pasta and kidney beans through a colander, then stir them into the pan with the curry sauce
Bring the heat up to medium, add the spinach and stir frequently for 5 minutes until the spinach has wilted
Season with salt and pepper. Serve immediately while hot
Notes
Serves 1 to 2
