One-Pot Coconut Curry with Pasta and Vegetables

Ingredients

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

1. 1Heat olive oil in a large saucepan or Dutch oven over medium heat. Add onion and cook until soft and translucent, about 3 to 4 minutes.
2. 2Add garlic and cook until fragrant, about 1 minute.
3. 3Add rigatoni pasta, coconut milk, diced tomatoes with juices, water, chickpeas, red curry paste, curry powder, garlic powder, salt, black pepper, and red pepper flakes. Stir well to combine, making sure pasta is mostly submerged in liquid.
4. 4Bring to a boil, then reduce heat to a steady simmer. Cover partially and cook, stirring every 2 to 3 minutes to prevent sticking or scorching, for 13 to 15 minutes, until pasta is tender and sauce has thickened slightly. Add a splash more water if the pot looks dry before the pasta is fully cooked.
5. 5Stir in cherry tomatoes and spinach and cook for 2 to 3 more minutes, until spinach is wilted and tomatoes are just softened.
6. 6Taste and adjust seasoning with additional salt, black pepper, and red pepper flakes as needed. Serve hot.