One-Pot Coconut Curry with Pasta and Fresh Veggies

Step 1

Start by warming some olive oil in a large pan over medium heat. Toss in the chopped onion and cook it until it’s soft and translucent, about 3 minutes. Then add the garlic and let it cook for another minute until fragrant. Next, pour in the rigatoni pasta, coconut milk, diced tomatoes, water, garbanzo beans, red curry paste, curry powder, garlic powder, and season everything with salt, black pepper, and a bit of red pepper. Give it all a good stir to mix everything together. Cover the pan with a lid and bring it to a boil, then lower the heat and let it simmer. Make sure to stir every couple of minutes so the pasta doesn’t stick, cooking it for about 13 to 15 minutes until the pasta is tender. Once that’s done, toss in the cherry tomatoes and spinach, cooking just a few more minutes until the spinach wilts and the tomatoes soften. Give it a taste and add more salt, pepper, or red pepper if you think it needs a little extra kick.