Go Back
–+ servings
Photo of curried spaghetti in bowl.
Print Recipe Add to Collection
5 from 9 votes

Vegan Curried Spaghetti with Kale

This creamy One Pot Vegan Curried Spaghetti with Kale recipe comes together in under 30 minutes, with a handful of ingredients, making it the perfect weeknight dinner. Kale adds crunchy, healthful texture, spices add flavor, and coconut milk gives a wonderfully silky mouth-feel.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Indian-Italian fusion
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 462kcal
Author: Vaishali · Holy Cow Vegan

Equipment

  • Large pot or skillet with lid

Ingredients

  • 1 teaspoon coconut oil (or olive oil)
  • 7 cloves garlic (minced or crushed with a garlic press)
  • 1 teaspoon red pepper flakes (tweak this to your preference for heat)
  • ½ teaspoon turmeric
  • 1 heaping tbsp garam masala
  • 2 tablespoon tomato paste
  • 18-20 leaves kale (tough stems trimmed, then finely shredded. I used lacinato, but curly kale or purple kale would be fine too. So would baby kale.)
  • 12 oz spaghetti
  • 5 cups water (or vegetable stock)
  • ¾ cup canned coconut milk (stir the can after opening with a spoon)
  • Salt to taste

Instructions

  • Place the oil in the pot. Add garlic and turn heat on to medium-low. Saute the garlic until it is a light blonde. Add the spices - red pepper flakes, turmeric and garam masala. Toast the spices for no more than 30 seconds.
  • Add tomato paste to the pot and mix it in. Add the kale and mix well. Stir in a bit of salt. Saute the kale for a couple of minutes until the kale wilts.
  • Add the spaghetti to the pot - I break the spaghetti in two to help it fit in - and add the 5 cups of water. Press on the spaghetti with a spatula to make sure it is submerged. Stir in the coconut milk. Add salt to taste. Bring the spaghetti to a boil, then lower heat to a point where the liquid just simmers. Cover and cook 8 minutes.
  • Take the lid off and stir the spaghetti. It will still be a bit soupy at this point. Continue to cook another 2-3 minutes until the spaghetti is al dente. Turn off heat and let the spaghetti stand for five minutes before serving.

Nutrition

Calories: 462kcal | Carbohydrates: 72g | Protein: 14g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 599mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5216IU | Vitamin C: 51mg | Calcium: 174mg | Iron: 3mg