Creamy Curry Pasta


– 2 servings of dried pasta of choice (I used wholewheat penne) ⁣
– 1/2 medium/large onion, diced⁣
– 1 clove garlic, minced or 1tsp garlic granules ⁣
– a few closed cup mushrooms, sliced⁣
– 1/2 a 400g can red kidney beans, drained & rinsed⁣
– 1/2 can coconut milk ⁣
– 1/2 tsp ground cumin⁣
– 2 tsp medium curry powder⁣
– a handful fresh organic spinach⁣
– juice of 1/2 a lime⁣
– salt & pepper to taste!⁣


1. Cook the pasta according to packet instructions, then also add the red kidney beans to the same pan as the pasta to cook together until al dante. ⁣

2. Meanwhile, sauté the onion, garlic & mushrooms in a frying pan with a little water/oil for 5-10 mins until the mushrooms are soft. ⁣

3. Turn the heat down to low, then add in the cumin & curry powder. Stir for 1 min until fragrant.⁣

4. Pour in the canned coconut milk & squeeze of 1/2 a lime. ⁣

5. One the pasta is cooked, drain the pasta and kidney beans from the pan through a colander, then stir them into the pan with the curry. ⁣

6. Bring the heat up to a medium setting, add a handful of spinach and stir frequently for 5 mins until the spinach has wilted. ⁣

6. Season with salt and pepper. Serve once piping hot and enjoy! ⁣

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