This dish is filled with chokeful of veggies and mildly spiced with curry powder and sweet coconut milk. Very easy to make and can be customized to whatever veggies you have in the fridge.
Ingredients:Wholewheat spaghetti - 8oz (I used whole grain thin spaghetti)
Spring Onions - 3, chopped (I used red onion instead)
Garlic Cloves - 2, minced
Spinach - 1½cups, chopped (original recipe called for Collard greens)
Tomato - 1 medium, chopped
Edamame - 1 cup, shelled
Green Beans - 1 cup, chopped
Mushrooms - ½cup, sliced (I didn't have any on hand)
Green Chili - 1, minced
Vegetable Stock - 1 cup
Coconut Milk - ¼cup
Tomato Paste - 2tbsp
Mild Curry Powder - 1tbsp (I used MTR brand Curry powder)
Salt - to taste
- Cook the pasta according to package instructions. Set aside.
- Heat 1tbsp coconut oil in a large saute pan; add green onions (or onions) and saute for 1 minute, then add the garlic and cook until fragrant.
- Add the curry powder and cook for a minute.
- Then add spinach (or collard greens), tomato, green beans, edamame, mushrooms and green chilies. Cook over medium-high heat until the veggies are softened, about 3-5 minutes.
- Stir the stock, coconut milk and tomato paste in a bowl. Pour this over the vegetables in the pan and bring to a simmer. Cook, stirring until thickened. Season the sauce with salt and pepper.
- Add the cooked pasta to the sauce and toss well to coat the noodles.
- Serve hot.