One-Pot Coconut Curry with Pasta and Vegetables

Ingredients

• 2 tbsp Olive Oil
• 1 Onion
• 2 cloves Garlic
• 1 lb Rigatoni Pasta
• 1 oz Full-fat Coconut Milk
• 1 oz Petite Tomatoes
• 1 cup Water
• ½ Chickpeas
• 3 tsp Red Curry Paste
• 2 tsp Curry Powder
• ½ tsp Garlic Powder
• Salt
• Black Pepper
• Red Pepper Flakes
• 2 cups Cherry Tomatoes
• 3 cups Spinach

Instructions

1. 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.
2. Stir in cherry tomatoes and spinach cook for 2 to 3 more minutes. Taste and adjust seasoning with salt, black pepper, and red pepper.