Vegan Curry Pasta
Discover how to make creamy vegan curry pasta with rich coconut milk, fresh veggies, and bold spices. Easy, healthy, and delicious!
Ingredients
- 12 oz pasta of choice penne, fusilli, or gluten-free
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 can 14 oz coconut milk
- 1 cup mixed vegetables bell peppers, peas, spinach, or zucchini
- 2 tablespoons nutritional yeast optional
- Juice of half a lemon
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Boil a large pot of salted water. Boil the pasta until it's al dente, then drain and set it aside. Reserve 1/4 cup of pasta water.
- Pour olive oil into a large skillet and heat it over medium. Sauté garlic and ginger until fragrant, about 1-2 minutes.
- Stir in curry powder and turmeric, cooking for another minute to release the flavors.
- Add the coconut milk and stir until smooth. Let it simmer for 5-7 minutes to thicken slightly.
- Toss in the vegetables and cook until tender but still vibrant.
- Transfer the cooked pasta to the skillet and toss it to evenly coat with the sauce. If the sauce is too thick, stir in some reserved pasta water to loosen it.
- Stir in nutritional yeast, if using, and season with salt, pepper, and lemon juice.
- Serve immediately, garnished with fresh cilantro or parsley.
Notes
- For extra protein, add chickpeas, tofu, or lentils.
- Adjust the spice level by adding chili flakes or cayenne pepper.
- Use gluten-free pasta or spiralized zucchini for a gluten-free option.