Fragrant, delicious, and ultra-satisfying this Curry Broccoli and Pasta dish makes all your curry dreams comes true.  Tender pasta bathed in a beautifully seasoned curry sauce and bursting with delicious veggies.  Wholesome onions, carrots, garlic, ginger, broccoli, and chickpeas makes for an easy, nutrient-packed dinner that will have everyone in the family running to the table.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.

Hi there, Ameera here!

This dish is so easy to pull together, you pretty much can’t go wrong with it. Veggies bathed in a fragrant saucy goodness with some hearty pasta and you have something really special that will encourage even picky eaters to give it a try. I mean, what’s not to love about yummy pasta? If you have been wanting to introduce curry to your family, this is an excellent way to do it.

Pasta and Veggies

What I love about this dish is that it is creamy and bursting with flavor, and you can pretty much load it up with any variety of veggies.  We really loved it with broccoli; it works perfectly, but switch up this dish with whatever veggies you have on hand.

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Lite Coconut Milk

The lite coconut milk really adds a beautiful creaminess to this dish. You can swap it for another plant milk, but you will need to adjust your spices accordingly (reduce them).

Lite coconut milk is Whole Food Plant Based compliant for most all the branches of the WFPB diet except a few.  Just make sure you are purchasing lite (light) unsweetened coconut milk (from the can) and not the full fat version.

The full fat version is not WFPB compliant. We think the light unsweetened coconut milk really makes this dish!  It really rounds out the flavor nicely and makes the dish super creamy!  I’ll let Mom tell you more.

Hi! Robin here.

I absolutely love this pasta dish!  When Monkey wanted to combine a curry with pasta, I was like “say what?” I wasn’t sure about mixing the two, but danged if it doesn’t work beautifully. It is delicious!  I was pleasantly surprised at how delicious it was.

Even TP109 gobbled it up like a man who had not eaten in a year and declared it unusual, but highly delicious! He was racing back to the pot to get seconds in a flash. Always a good sign when testing a recipe, right?

We hope you give this recipe a go!  If you try this flavorful dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Stock pot to boil pasta
• Sieve to drain pasta
• Large ceramic/enamel lined Dutch oven/skillet or similarly large stock pot

Curry Broccoli and Pasta

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 25 Minutes
• Total Time: 35 Minutes
• Yield: 4 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Indian

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Description

Fragrant, delicious, and ultra-satisfying this Curry Broccoli and Pasta dish makes all your curry dreams comes true.  Tender pasta bathed in a beautifully seasoned curry sauce and bursting with delicious veggies.  Wholesome onions, carrots, garlic, ginger, broccoli, and chickpeas makes for an easy, nutrient-packed dinner that will have everyone in the family running to the table.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.

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Ingredients

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Ingredients:

• 1 cup finely diced yellow onion
• 1 carrot, cut into matchsticks
• 1 Tablespoon minced garlic
• 1 teaspoon minced ginger
• 1 Tablespoon tomato paste
• 1 – 14.5 oz. can petite diced tomatoes
• ½ cup vegetable broth *
• 2 Tablespoons low sodium tamari *
• 2 teaspoons organic maple syrup (optional)
• 3 to 4 cups broccoli, cut into small florets
• 1 – 15 oz. can chickpeas, drained and rinsed
• ¾ cup lite unsweetened coconut milk *

Spices/Herbs Ingredients:

• 1 Tablespoon+ 1 teaspoon curry powder *
• ½ teaspoon cumin *
• 1/8 teaspoon cayenne *
• ¼ teaspoon sea salt (+/- to taste) *

Other Ingredients:

• 8 to 10 oz. ziti pasta (or pasta of choice)

Optional Toppings

• Freshly chopped cilantro

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Instructions

1. Cook the pasta according to package directions until al dente, do not overcook, then drain and rinse well with cold water. Set aside.
2. In the meantime, in a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the finely diced onions and carrot; sauté over medium heat until they begin to soften, approximately 5 to 7 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
3. Add the minced garlic and ginger, and sauté for 30 seconds, then add the tomato paste and Spices/Herbs Ingredients, sauté to release their fragrance, about 30 seconds to one minute. Then add the vegetable broth, petite diced tomatoes, tamari and maple syrup; heat to boiling, then lower to a simmer. Simmer for 3 minutes.  Add the lite coconut milk and chickpeas, cook for several minutes, then taste test the flavor.  Since every curry is slightly different, this is your opportunity to adjust the flavor.
4. Add the broccoli florets, cook for 3 to 4 minutes or until the broccoli reaches the desired tenderness, then add the cooked pasta, stir to incorporate, heat just until the pasta is hot, then allow to sit for a few minutes undisturbed to allow the pasta to soak up some of the flavor.
5. Serve with fresh chopped cilantro.

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Notes

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Tamari: We used San J Tamari Soy Sauce Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Lite Unsweetened Coconut Milk: You can also use unsweetened plain plant milk, but you will need to adjust the spices (not use as much) as the lite coconut milk is thicker and has more flavor than plain unsweetened plant milk.  We tried the recipe both ways and definitely preferred using lite coconut milk from the can over the plain plant milk.

*Curry Powder/Spice/Herb Ingredients:  Use your favorite curry powder. We used Penzeys The Now Curry.  It has great flavor, and we really enjoy it. Curry powders really vary in terms of taste and heat, so you may want to start at a lower amount and work your way up in spice.  Also, w added 1/8teaspoon of cayenne as we like some heat to our dishes.  The ½ teaspoon of cumin really grounded the spices and rounded out the flavor nicely.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Makes: 4 servings

*Storage:  Refrigerate and use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.