We love this because it’s a fairly simple one-pot meal, and we can’t get enough curry.
- half a box (about a cup and a half) of gluten-free pasta (see notes below)
- 1 can coconut milk (full-fat is our favorite, but light works fine)
- 1.5 cups water
- 1 curry bouillon cube or 1 tbsp curry spice blend
- 2 tbsp curry paste
- 2 tbsp tamari or gluten-free soy sauce, plus more to taste
- 2 tbsp tahini or sunbutter (optional, and/or use peanut butter)
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 10-12 ounce bag frozen veggies (we like the California blend with cauliflower, broccoli, and carrots)
- 1 cup frozen peas
- Sriracha, to taste
- In a medium saucepan, or an Instant Pot set to saute on low, add pasta, coconut milk, water, and all spices up to the frozen veggies, bring to a simmer and stir occasionally until pasta is cooked. (About 8 minutes for our red lentil penne. Check package directions.)
- Add frozen veggies and simmer another 5-10 minutes until veggies are warm (we like our veggies al dente, your mileage may vary).
- Serve with extra sriracha, if desired.
- Some gluten-free pastas are fragile, and fall apart easily when mixing in additional ingredients once they’re cooked. We have found lentil and chickpea pastas to be pretty resilient. Our current favorite is Barilla Red Lentil Pasta because it’s delicious, full of protein, and affordable.
- Sky Valley Sriracha is our favorite, because there’s no corn syrup and it’s gluten-free.
- If you can eat tomato and like it in your curries, add a tablespoon of tomato paste when cooking the pasta.
- If you have minced ginger on hand, a tablespoon will warm it up nicely.
- Kale, spinach, or collard greens are a good addition, too, and add lots of good nutrients.
- This is also a good way to use up whatever veggies are in your fridge, including those wrinkly red peppers that aren’t pretty enough for a salad.