Vegan Creamy Curry Pasta
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 closed cup mushrooms, sliced
- 1/2 a 400g can red kidney beans, drained & 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 & pepper to taste!
Preparation
Cook the pasta according to packet instructions, then also 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 5-10 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 squeeze 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!
