Discover the offbeat combinations of flavors and textures in this colorful vegan pasta curry — it’s a fantastic addition to your veggie-filled weekday repertoire.
The addition of beans makes this a filling main dish, and older kids and teens open to new adventures at the dinner table might find the colorful array of ingredients irresistible.
Complete the meal: Serve with a simple salad and fresh flatbread to complete this meal easily. If you’d like, pass around some spicy chutney to add extra spark to the plate.
Recipe adapted from The Vegetarian Family Cookbook by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
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Pasta Curry with Cauliflower and Red Beans
Discover the offbeat combinations of flavors and textures in this colorful vegan pasta curry — it’s a fantastic addition to your veggie-filled weekday repertoire.
Ingredients
- 8 to 10 ounces pasta twists, spirals, or medium shells
- 1 tablespoon olive oil
- 1 medium onion, quartered and thinly sliced
- 2 cloves garlic, minced
- 4 cups fresh or frozen bite-sized cauliflower florets
- 15-ounce can diced tomatoes (preferably fire-roasted)
- 14-ounce can light coconut milk
- 2 teaspoons good-quality curry powder, more or less to taste
- 1 to 2 teaspoons grated fresh or squeeze-bottle ginger
- 15-ounce can small red beans, drained and rinsed
- Salt and freshly ground pepper to taste
- 1 1/2 cups frozen green peas, thawed
- Chopped fresh cilantro or parsley for garnish
Instructions
- Cook the pasta according to package directions until al dente, then drain.
- Meanwhile, heat the oil in a stir-fry pan. Add the onion and garlic sauté over medium heat until golden.
- Add the cauliflower, tomatoes, coconut milk, curry powder, and ginger. Bring to a slow boil, then lower the heat, cover, and simmer gently for about 15 minutes for fresh cauliflower or 10 minutes for frozen. Either way, you’ll want to cook it until tender but not overdone.
- Stir in the beans. Cook for 5 minutes longer, or until everything is heated through.
- Stir the cooked pasta into the pan, season with salt and pepper, and toss again. Remove from the heat; cover and let stand for a few minutes to allow some of the coconut milk to absorb into the pasta.
- Just before serving, stir in the peas, then taste to adjust any of the seasonings to your liking. Serve, and pass around chopped cilantro to whoever would like some to top their portion.
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Curry, Coconut Milk, Cauliflower – all big-time favorites of mine, and I hope to make this soon,
Thanks for this great recipe!
Thanks, Carol— I hope you’re enjoying your new place!