Easy Vegan Red Curry Pasta
Serving Size: 2 people
DESCRIPTION
Super quick and easy vegan red curry pasta made in just 15 minutes. It's spicy, creamy, slightly sweet and tangy. It fuses the vibrant flavors of Thai cuisine with tender Italian spaghetti. Prepare it for lunch or dinner.
INGREDIENTS
- 205 grams spaghetti (typically ½ of the box)
- 13.5 oz coconut milk (1 can) full fat
- 2 tablespoon red curry paste
- 1 tablespoon garlic paste or minced
- 1 tablespoon ginger grated or minced
- 1 tablespoon soy sauce low sodium
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon vegan butter
- 1 teaspoon cumin powder
- ½ teaspoon salt
- red pepper flakes garnish
Vegetables
- 2 tablespoon onions diced
- ¼ cup carrots julienne cut
- ¼ cup scallions thinly sliced
- ½ cup yellow bell pepper thinly sliced
- ½ cup basil leaves whole or sliced; no stems
- ¼ cup cilantro leaves whole or sliced; no stems
METHOD
- Cook spaghetti in boiling water per package instructions, then drain and set aside.
- Meanwhile, thinly slice or dice all the veggies.
- Melt butter in a medium size wok/pan on medium heat. Add diced onions, garlic, ginger, and curry paste. Cook for about a minute till fragrant.
- Add coconut milk, soy sauce, maple syrup, rice vinegar, salt and cumin. Continue cooking the mixture until everything is smooth and combined well.
- Next add carrots and bell peppers. Let it cook on medium low heat for 5 minutes till veggies become tender. You still want them to have a slight crisp!
- Remove from heat. Stir in cilantro and basil. Lastly toss in the cook spaghetti and sliced scallions.
- Garnish with red pepper flakes before serving.
NOTES
- Al dente: Make sure you cook your pasta to al dente for the best textures when eating.
- Full-fat: For the best consistency, it’s important to use full-fat coconut milk.
- Don’t overcook: Cook the vegetables until they’re just tender. Cooking them longer will result in a mushy and unpleasant consistency.
NUTRITION
Calories: 218kcal | Carbohydrates: 33g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Sodium: 1211mg | Potassium: 1624mg | Fiber: 5g | Sugar: 11g | Vitamin A: 7562IU | Vitamin C: 245mg | Calcium: 458mg | Iron: 15mg
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