One Pot Pasta - Curry Vegetable Spaghetti | Vegan/Vegetarian Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk is lower in calories while maintaining creaminess.

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen vegetables

Frozen vegetables are often more affordable and have a longer shelf life.

spaghetti

🥗Healthier: whole wheat spaghetti

💰Cheaper: pasta

Whole wheat spaghetti adds fiber and nutrients.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: generic curry powder

Homemade blends can be tailored to taste and may be cheaper.

Boil water in a large pot and add spaghetti, cooking until al dente, about 8-10 minutes.

Drain spaghetti and set aside, reserving a bit of pasta water.

Heat olive oil in a skillet over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until fragrant, about 3-4 minutes.

Stir in mixed vegetables and cook until tender, about 5-7 minutes.

Sprinkle curry powder over the vegetables and mix well, cooking for 1-2 minutes.

Pour in coconut milk and vegetable broth, stirring to combine; simmer for 5 minutes.

Add cooked spaghetti to the skillet, tossing to coat in the sauce.

If the mixture is dry, add reserved pasta water a little at a time until desired consistency is reached.

Season with salt, black pepper, lime juice, and chili flakes to taste.

Garnish with chopped cilantro before serving.

Cooking Techniques

Spice Level:

Allergens