Vegan One Pot Coconut Curry With Pasta And Vegetables Food

ONE PAN TOFU COCONUT CURRY

Steps:

• In a large sauté pan or skillet (I use a 12-inch skillet) at medium-high heat, add the vegetable oil, onion, bell pepper, salt, and pepper. Sauté until the onions begin to brown, about 4-5 minutes.
• Add in the garlic, ginger, curry powder, turmeric, and cumin and stir for another minute or two, until fragrant.
• Reduce the heat to low and stir in the coconut milk, crushed tomatoes, and tomato paste until well-incorporated. Add the tofu and gently stir to coat with the sauce.
• Bring the curry to a boil before reducing the heat to a simmer. Cook uncovered for 5 minutes.
• Stir in the spinach, lime zest, and lime juice, until the spinach wilts. Taste for additional salt and pepper. Top with fresh cilantro and serve over rice. Enjoy!

VEGAN ONE-POT COCONUT CURRY WITH PASTA AND VEGETABLES

Steps:

• Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 3 minutes. Add garlic and cook 1 more minute. Add rigatoni pasta, coconut milk, diced tomatoes, water, garbanzo beans, red curry paste, curry powder, garlic powder, salt, black pepper, and red pepper; stir to combine. Cover with a tight-fitting lid and bring to a boil. Reduce heat and simmer, stirring every 2 minutes, for 13 to 15 minutes.
• Stir in cherry tomatoes and spinach; cook for 2 to 3 more minutes. Taste and adjust seasoning with salt, black pepper, and red pepper.

VEGAN ONE POT PASTA

Steps:

• Throw four tomatoes, onion, garlic and one handful of basil in a blender or food processor. Blend until a smooth tomato sauce is formed.
• Add to a large deep pan or pot over medium heat. Add in your vegetable broth and almond milk, as well as one freshly chopped tomato.
• Bring the sauce to a boil, then add your pasta, lower heat, and cover for approximately 8-10 minutes, until pasta is cooked and sauce has thickened. Add in a handful of fresh basil at the end.
• Enjoy with pepper, salt and red chili flakes as desired.

VEGAN ONE-POT COCONUT CURRY WITH PASTA AND VEGETABLES

Steps:

• Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 3 minutes. Add garlic and cook 1 more minute. Add rigatoni pasta, coconut milk, diced tomatoes, water, garbanzo beans, red curry paste, curry powder, garlic powder, salt, black pepper, and red pepper; stir to combine. Cover with a tight-fitting lid and bring to a boil. Reduce heat and simmer, stirring every 2 minutes, for 13 to 15 minutes.
• Stir in cherry tomatoes and spinach; cook for 2 to 3 more minutes. Taste and adjust seasoning with salt, black pepper, and red pepper.