Description
One Pot Pasta Curry with Vegetables is a flavorful, comforting, and easy-to-make dish that combines pasta, vegetables, and curry spices in a single pot. This dish is perfect for busy weeknights and offers a hearty, nutritious meal with minimal cleanup.
Ingredients
- 8 oz pasta (penne, fusilli, or your choice of short pasta)
- 1 tablespoon olive oil
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 medium carrot (peeled and sliced)
- 1 cup cauliflower florets
- 1 cup bell pepper (diced)
- 1 cup zucchini (diced)
- 1 cup frozen peas (optional)
- 1 tablespoon curry powder (adjust to your spice preference)
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric (optional)
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth or water
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until softened.
- Add the sliced carrots, cauliflower, bell pepper, and zucchini to the pot. Sauté for another 4-5 minutes, until the vegetables begin to soften.
- Stir in the curry powder, cumin, turmeric (if using), and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
- Pour in the coconut milk and vegetable broth (or water), and bring to a gentle boil. Add the pasta, making sure it’s submerged in the liquid, and stir well.
- Reduce the heat to low and cover the pot. Let the pasta cook for 10-12 minutes, until tender and the sauce has thickened. Stir occasionally to ensure the pasta doesn’t stick to the bottom of the pot.
- In the last 2-3 minutes of cooking, stir in the frozen peas (if using). Continue cooking until heated through.
- Adjust the seasoning with salt and pepper. If you prefer more heat, add extra cayenne or a dash of hot sauce.
- Serve the pasta in bowls and garnish with fresh cilantro if desired. Enjoy!
Notes
Add protein by stirring in cooked chicken, tofu, or chickpeas during the last few minutes of cooking.For extra spice, increase cayenne pepper or add fresh chilies along with the vegetables.Feel free to swap the vegetables for others like sweet potatoes, spinach, or green beans.This dish is naturally vegan if you use vegetable broth and coconut milk.If you don’t have coconut milk, use heavy cream or a non-dairy alternative like almond milk or cashew cream for a similar creamy consistency.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 9g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
