Vegan Coconut Curry With Spinach Over Millet Recipes

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VEGAN ONE-POT COCONUT CURRY WITH PASTA AND VEGETABLES



Vegan One-Pot Coconut Curry with Pasta and Vegetables image

So easy and everyone will love this curry made with coconut milk, spinach, tomatoes, garbanzo beans, and pasta!

Provided by KatieMarieWW

Categories     Main Dish Recipes     Curries     Vegetarian

Time 30m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound rigatoni pasta
1 (14 ounce) can full-fat coconut milk
1 (14.5 ounce) can petite diced tomatoes
1 cup water
½ (15 ounce) can garbanzo beans, drained
3 teaspoons red curry paste
2 teaspoons curry powder, or more to taste
½ teaspoon garlic powder
salt and freshly ground black pepper to taste
ground red pepper to taste
2 cups cherry tomatoes, halved
3 cups fresh spinach

Steps:

  • Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 3 minutes. Add garlic and cook 1 more minute. Add rigatoni pasta, coconut milk, diced tomatoes, water, garbanzo beans, red curry paste, curry powder, garlic powder, salt, black pepper, and red pepper; stir to combine. Cover with a tight-fitting lid and bring to a boil. Reduce heat and simmer, stirring every 2 minutes, for 13 to 15 minutes.
  • Stir in cherry tomatoes and spinach; cook for 2 to 3 more minutes. Taste and adjust seasoning with salt, black pepper, and red pepper.

Nutrition Facts : Calories 511.1 calories, Carbohydrate 70.7 g, Fat 20.8 g, Fiber 6.5 g, Protein 14.4 g, SaturatedFat 13.4 g, Sodium 282.1 mg, Sugar 5.3 g

VEGAN COCONUT CURRY WITH SPINACH OVER MILLET



Vegan Coconut Curry with Spinach over Millet image

This curry is so simple, and yet so tasty and nutritious. It is vegan and oil free, but so satisfying from the fat content of the coconut milk.

Provided by Heather: Healthy Vegan Recipes

Categories     Vegetarian Curry

Time 40m

Yield 4

Number Of Ingredients 12

1 cup millet, rinsed
2 cups water
1 onion, thinly sliced
½ teaspoon ground coriander
¼ teaspoon ground ginger
¼ teaspoon ground cumin
¼ teaspoon ground turmeric
1 pinch sea salt
2 cups chopped fresh spinach
1 (28 ounce) can diced tomatoes
1 (14 ounce) can coconut milk
2 tablespoons chopped toasted almonds

Steps:

  • Bring millet to a boil in a pot of lightly salted water. Boil 1 to 2 minutes, and reduce heat to low. Simmer, without stirring, until millet is dry and fluffy, about 20 minutes.
  • Heat another pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in coriander, ginger, cumin, turmeric, and salt. Add spinach and a splash of water; steam until wilted, about 2 minutes. Stir in tomatoes and coconut milk. Adjust seasonings to taste. Reduce heat and simmer until flavors meld, 10 to 15 minutes.
  • Serve curry over the millet and garnish with toasted almonds.

Nutrition Facts : Calories 470.8 calories, Carbohydrate 52.8 g, Fat 24.8 g, Fiber 9 g, Protein 11.2 g, SaturatedFat 19.1 g, Sodium 429 mg, Sugar 8.2 g

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