30-Minute One-Pot Creamy Caramelized Indian Curry Vegan Pasta
This one-pot wonder delivers rich, aromatic Indian curry flavors in a luscious, dairy-free creamy sauce that coats every strand of pasta. Ready in just 30 minutes with minimal cleanup, it's the perfect weeknight fusion dinner that tastes like it simmered for hours.
Ingredients
Ingredients
- 2 tbsp coconut oil or neutral vegetable oil
- 1 large yellow onion thinly sliced
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp red curry paste or mild curry powder
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 lb penne or fusilli pasta keep it vegan, no egg pasta
- 4 cups vegetable broth low sodium preferred
- 1 cup full-fat coconut milk canned, shaken well
- 1 cup frozen peas or mixed vegetables
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 0.25 cup fresh cilantro chopped, for garnish
- 1 tbsp lemon juice fresh
Notes
Storage: Keep refrigerated in an airtight container for up to 4 days. Reheat gently with a splash of water or vegetable broth to restore creaminess. Make-ahead: Caramelize the onions up to 2 days ahead and store refrigerated. Variations: Add chickpeas or crispy tofu for extra protein, swap peas for spinach or broccoli florets, or use red lentil pasta for gluten-free. Serving suggestion: Pair with naan bread and a cucumber-tomato salad. For extra heat, add a pinch of cayenne pepper with the spices.