Coconut Curry Pasta and Veggies Made in One Pot

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound rigatoni pasta
• 1 (14 ounce) can full-fat coconut milk
• 1 (14.5 ounce) can petite diced tomatoes
• 1 cup water
• ½ (15 ounce) can garbanzo beans, drained
• 3 teaspoons red curry paste
• 2 teaspoons curry powder, or more to taste
• ½ teaspoon garlic powder
• salt and freshly ground black pepper to taste
• ground red pepper to taste
• 2 cups cherry tomatoes, halved
• 3 cups fresh spinach

Directions

Heat some olive oil in a large pot 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, coconut milk, diced tomatoes, water, garbanzo beans, red curry paste, curry powder, garlic powder, salt, black pepper, and a bit of red pepper for some heat. Give everything a good stir to combine. Cover the pot with a tight lid and bring it to a boil. Once it’s boiling, turn the heat down and let it simmer, stirring every couple of minutes, until the pasta is tender—this should take around 13 to 15 minutes. When the pasta is almost done, stir in the cherry tomatoes and spinach, cooking for another 2 to 3 minutes until the spinach wilts and the tomatoes soften. Give it a taste and add more salt, pepper, or red pepper if you want a little extra kick.