Creamy Curry Pasta (vegan & gluten-free)
Quick to make, healthy, and perfect for meal prep or a cozy dinner!
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)
Instructions
- In a large pot, sauté the chopped onions and minced garlic over medium heat until fragrant and translucent.
- Stir in bell pepper, curry powder, salt, pepper, and chili flakes (if using) and cook for about a minute to release their flavors.
- Add chopped sweet potatoes and carrots. Stir well to coat them in the spices.
- Add coconut milk and bring to a simmer. Let it cook for about 15 minutes until the vegetables start to soften.
- Drain 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.
- While the curry is simmering, cook your favorite pasta according to package instructions. Drain and set aside.
- Mix the cooked pasta into the creamy curry sauce and stir well to coat everything evenly.