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Creamy Curry Pasta (vegan & gluten-free)

Recipe

Creamy Curry Pasta (vegan & gluten-free)

Quick to make, healthy, and perfect for meal prep or a cozy dinner!

Prep
10 min
Cook
30 min
Total
40 min
Servings
8 people

Equipment

  • 6QT Stainless steel pot (for sauce)
  • Stainless steel pot (for pasta)

Ingredients

  • 400 g pasta (I used GF brown rice pasta)
  • 2 onions chopped
  • 6 garlic cloves minced
  • 2 tsp curry powder
  • salt/pepper to taste
  • chili flakes (optional)
  • 2 sweet potatoes diced
  • 2 carrots sliced
  • 3 red bell peppers chopped
  • 2 cans coconut milk
  • 2 cans chickpeas drained and rinsed
  • 3 tbsp coconut aminos or soy sauce (optional)

Method

  1. 1Sauté the baseIn a large pot, sauté the chopped onions and minced garlic over medium heat until fragrant and translucent.
  2. 2Add spicesStir in bell pepper, curry powder, salt, pepper, and chili flakes (if using) and cook for about a minute to release their flavors.
  3. 3Cook the vegetablesAdd chopped sweet potatoes and carrots. Stir well to coat them in the spices.
  4. 4Pour in liquidsAdd coconut milk and bring to a simmer. Let it cook for about 15 minutes until the vegetables start to soften.
  5. 5Add chickpeasDrain and rinse the chickpeas, then add them to the pot along with the coconut aminos (if using). Simmer for another 10 minutes until everything is tender.
  6. 6Cook the pastaWhile the curry is simmering, cook your favorite pasta according to package instructions. Drain and set aside.
  7. 7CombineMix the cooked pasta into the creamy curry sauce and stir well to coat everything evenly.
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Out of healthy weekly dinner ideas? I got you! This creamy curry pasta is a healthy, vegan, and gluten-free dish that’s both nourishing and satisfying.

Made with coconut milk, chickpeas, and a mix of hearty veggies, it’s packed with flavor and comes together in just 30 minutes – perfect for a quick and cozy meal.

This is usually my easy go-to recipe when food prepping!

Ingredients

Pasta

  • Substitute: Any gluten-free pasta, regular pasta, or even potato, rice or buckwheat for a different texture.

Coconut Milk

  • Why It’s Used: Creates a rich, creamy sauce with a hint of natural sweetness.
  • Benefits: Full of healthy fats that support digestion and keep you full.
  • Substitute: Cashew cream or plant-based heavy cream alternatives.

Onions & Garlic

Sweet Potatoes & Carrots

  • Why They’re Used: Add natural sweetness, texture, and extra nutrients.
  • Benefits: Rich in fiber, beta-carotene, and vitamins for overall health.
  • Substitute: Butternut squash or pumpkin for a similar sweet flavor.

Red Bell Peppers

  • Why They’re Used: Add a fresh, slightly sweet crunch to the dish.
  • Benefits: High in vitamin C and antioxidants to support immune health.
  • Substitute: Yellow or orange bell peppers for a similar taste.

Chickpeas

  • Why They’re Used: Provide plant-based protein and a satisfying texture.
  • Benefits: Great source of fiber and protein, keeping you full longer.
  • Substitute: White beans or lentils for a different legume option.

Curry Powder

Coconut Aminos (Optional)

  • Why It’s Used: Adds a subtle umami depth and slight sweetness.
  • Benefits: A soy-free alternative to soy sauce, lower in sodium.
  • Substitute: Tamari, low-sodium soy sauce, or a splash of lime juice.

Chili Flakes (Optional)

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