Easy One-Pot Curry Pasta and Vegetables
This One Pot Pasta Curry is one of my healthy recipes! It uses red curry paste, light coconut milk, and frozen vegetables to create a unique and delicious easy weeknight pasta dinner the whole family will love.
Servings: 6
Ingredients
- 12 ounces frozen onion and pepper strips (one bag)
- 12 ounces frozen squash slices (one bag)
- 1 cup frozen peas
- 1 tablespoon minced garlic (optional)
- 28 ounces diced tomatoes (one large can)
- 14.5 ounces unsweetened coconut milk (can be the light version) (one can)
- 2 tablespoons red curry paste (add more to taste, if desired)
- 12 ounces uncooked rotini (one package)
Instructions
- In a large pot, combine the onion and pepper strips, the squash slices, the peas, and the garlic (if desired). Heat over medium heat for about 2 minutes until the vegetables are partially thawed.12 ounces frozen onion and pepper strips, 12 ounces frozen squash slices, 1 cup frozen peas, 1 tablespoon minced garlic
- Add the diced tomatoes, coconut milk, and curry paste. Increase the heat to medium high, cover, and heat until the mixture starts to simmer, about 10 minutes. Stir occasionally.28 ounces diced tomatoes, 14.5 ounces unsweetened coconut milk (can be the light version), 2 tablespoons red curry paste
- Taste and adjust the flavor, adding more curry paste if your family likes spicier food. (You can also add some salt and/or pepper here. Or, if you like things really spicy, add some cayenne pepper.)
- Mix in the pasta, reduce the heat, cover, and simmer about 15 minutes, until the pasta is tender.12 ounces uncooked rotini
Notes
- If you don't have garlic or don't feel like using it, you can skip it and your result will still be good.
- Tri-color pasta looks really pretty in this dish.
- You can use either regular coconut milk or the light version. Note that I am talking about the canned coconut milk, not the non-dairy milk substitute.
- Not all curry paste is equal. You can buy mild and hot, and even with the hot, the spiciness can vary. Taste test and adjust as needed.
- If the dish tastes too spicy, add a teaspoon of sugar or a drizzle of honey to balance the heat.
- If you can't find frozen squash, you can use fresh. When I use fresh zucchini and/or yellow squash, I typically wait until the last 5-10 minutes of cooking to add it so that it doesn't break down too much. Alternatively, you can just use two packages of frozen peppers and onions.
Serving ideas:
- Sprinkle chopped basil, and top with freshly picked whole basil leaves.
- Serve with a sprinkle of chopped nuts (like cashews or peanuts) for texture.
- Pair with naan bread or flatbread to mop up the curry sauce. A simple cucumber salad or raita can balance the spices.
- Pair with other Thai-inspired dishes like spring rolls or a light cucumber salad for a themed meal.
Leftovers:
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time.
- Reheat on the stovetop over low heat, stirring frequently. Add a splash of water or coconut milk to restore the creamy consistency.
- This can be frozen but the texture of the pasta may change. Store in freezer-safe containers for up to 2 months.
Nutrition
Calories: 258kcal | Carbohydrates: 44g | Protein: 8g | Fat: 4g | Saturated Fat: 3g | Sodium: 61mg | Potassium: 526mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2260IU | Vitamin C: 79mg | Calcium: 61mg | Iron: 2.2mg
