Curry Pasta
A healthy and flavorful curry pasta dish, packed with vegetables and protein. This recipe is designed to be both delicious and nutritious, perfect for a quick weeknight meal.
Equipment
- 1 Large pot For boiling pasta
- 1 Large skillet For cooking vegetables and sauce
Ingredients
Pasta
- 1 pound whole wheat pasta Penne or rotini work well
Vegetables
- 1 tablespoon olive oil For sautéing
- 1 onion Yellow or white
- 2 cloves garlic Freshly minced
- 1 red bell pepper Adds sweetness
- 1 cup broccoli florets Fresh or frozen
- 1 cup sliced mushrooms Your choice of variety
Curry Sauce
- 13.5 oz coconut milk Full-fat or light
- 2 tablespoons curry powder Adjust to taste
- 1 tablespoon soy sauce Low sodium
- 1 tablespoon lime juice Freshly squeezed
- 1 teaspoon honey or maple syrup Optional, for sweetness
- Salt and pepper To season
Protein (Optional)
- 1 cup cooked chickpeas or tofu For added protein
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add bell pepper, broccoli, and mushrooms and cook until tender-crisp, about 5-7 minutes.
- In a separate bowl, whisk together coconut milk, curry powder, soy sauce, lime juice, honey/maple syrup (if using), salt, and pepper.
- Pour the curry sauce over the vegetables in the skillet. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly. Add cooked pasta and chickpeas/tofu (if using) to the skillet. Toss to coat everything in the sauce.
- Serve immediately. Garnish with fresh cilantro or chopped peanuts if desired.
Notes
For a spicier dish, add a pinch of red pepper flakes to the sauce. You can also add other vegetables like spinach, kale, or peas.