Easy One Pot Creamy Curry Pasta

This one pot pasta is a delightful marriage of Asian flavors and an Italian staple. Hearty, warming, filling and wholesome, this quick meal is definitely going to be a weeknight dinner regular. Simply put, I love meals like this healthy, dairy free, vegan friendly pasta meal.

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Pasta, in any form or shape, is bound to be a pantry staple in many homes. With kids around in the house, you can rest assured that there will be a bag of pasta lurking somewhere in that kitchen cabinet.

Effortless and convenient, I often resort to making pasta meals. When I do, I make sure that it is a nutritious meal. Simply because I do not want to prep another vegetable dish. 

You will love this plant based pasta because-

• it is loaded with vegetables and chickpeas.
• you can make this in less than 30 mins.
• this is freezer-friendly and feeds a crowd conveniently.
• all the ingredients in this recipe are almost always lying around in your pantry.
• there are umpteen ways to whip up this delectable dish.

Ingredients

Honestly, this recipe is a classic example of “how one thing led to another situation” in my kitchen.

No big story there but one day, I felt ravenous and these were all the things I had. Since then, this pasta has been on repeat every two weeks once.

• Olive oil- you can use coconut oil as well.
• Garlic and onions– I have used purple onions but white and yellow work at a pinch as well.
• Ground spices- To bring out that typical curry flavor, we will use some curry powder along with ground turmeric and red chili powder over here. Feel free to use paprika if you want to tone down the heat a bit.
• Peanut butter– This is going to give the pasta a delightfully creamy texture and mouth feel. Cashew and almond butters are fantastic substitutes.
• Tomato ketchup – Curry usually has some acidic element in it. Since I did not want a pasta with an overwhelming tomato flavor, I chose to use ketchup. You can also use canned chopped tomatoes instead.
• Vegetables- A combination of green beans, carrots, peas and baby corn make this a vibrant colorful dish. Use frozen veggies to cut down on prep time.
• Chickpeas– Canned chickpeas are a blessing for every pantry. I find this an effortless and smart way to amp up the protein in any meal.
• Pasta- While I have used Fusilli here, you can also use any short pasta like penne, macaroni or bowties. Spaghetti or linguine work as well.
• Coconut milk – Regular canned coconut milk is going to be the base for our sauce here. Please do not use coconut cream.
• Water- for cooking the pasta.
• Lemon juice
• Cilantro for garnish

Variations

• Vegetarian friendly pasta- While this pasta is naturally vegan, you can easily make it vegetarian too. Use half and half instead of coconut milk for making this pasta here.
• Add more protein- For non vegans, you can also toss in some sausage, chicken breast or fish with the pasta for more protein.
• Other ways to amp up protein- Use different beans like kidney beans or butter beans instead of the chickpeas. You can also add some tofu instead of the chickpeas.
• Toss in lentils- Just like canned chickpeas, canned lentils are a fine way to add more nutrients as well. Instead of the chickpeas, use canned green lentils here after draining and rinsing them.
• Use a different combination of vegetables- try adding pumpkin, butternut, baby spinach, mushrooms, sweet corn, broccoli, asparagus or zucchini to the vegetable mix.
• Switch the pasta – and use a different shape to make it more appetizing to kids. As mentioned before, short pasta like macaroni, penne or bowties and long ones like spaghetti work well.
• Kid-friendly curry pasta- Not all kids enjoy spicy food. Some kids find it particularly difficult to appreciate it. To make this a kid-friendly pasta, use only 1/2 tsp each curry powder along with the ground turmeric here.
• Other plant milk will also work equally well here. Unsweetened cashew milk and barista style oat milk are my recommendations.
• Gluten free pasta can also be substituted here instead of regular pasta. My choice of GF pasta for this recipe is quinoa pasta.
• You may also stir in 1/4 cup pesto along with the veggies for a different but refreshing taste. Personally, I prefer adding pesto Rosso but the regular basil pesto works too.

Thai style quick curry pasta

Thai food has taken the internet by storm like none other, in the last few years. A melange of pasta and Thai style ingredients are not uncommon.

While I wanted the curry flavors to shine in this recipe, sometimes I use 1 tbsp of Thai curry paste instead of all the ground spices in this recipe.

Red curry, green curry and yellow curry pastes are all great here. Panang curry paste and Massaman curry pastes are ideal for kids since they are less spicier.

I have come across recipes that use Japanese curry paste as well but personally, I haven’t tried that.

Leftovers, shelf life and freezing

Leftover curry pasta keeps well in the fridge for 3 days, when stored in a closed air tight container.

Reheat any leftovers in the microwave or even in the Instant Pot. 

How to reheat pasta in the Instant Pot?

• Allow the pasta to sit at room temperature for 20 mins.
• Insert the inner pot into the Instant Pot.
• Add 1.5 cups water, plug in the Instant Pot and press SAUTE-NORMAL. Set the timer to 5 mins.
• When the water starts boiling, place a tall trivet into the inner pot.
• Transfer the leftover pasta to an Instant Pot safe container. Stainless steel and borosilicate glass works best.
• Place the pasta container on the trivet.
• Press CANCEL.
• Fit the lid with the sealing ring, close the Instant Pot and turn VALVE to SEALING.
• Press STEAM and set the timer to 3 mins.
• When done, do a quick pressure release.

Freezing

1. Allow any leftover pasta to cool down completely. When cooled, divide into small portions and transfer to freezer safe containers.
2. Label and freeze for up to 2 months.
3. Thaw frozen pasta in the fridge overnight.
4. To reheat, transfer the pasta to a sauce pan along with 1 cup boiling hot water.
5. Stir gently and reheat on low flame. Serve once heated through.

Recipe Notes

1. Before making pasta in the Instant Pot, make sure you take note of the cooking times mentioned on your pasta package.
2. For getting pasta right in the Instant Pot, it is important to understand and use the right cooking times.
3. You will find more information on pasta cooking times and technique in my Penne Arrabbiata post.
4. When making pasta in the Instant Pot, please do not use high fat liquids like heavy cream or coconut cream as a cooking base. The chances of the BURN signal popping up are higher in this case.
5. I have used regular canned coconut milk that is unsweetened for this recipe. Light or low fat coconut milk will also work well here.
6. Creamy peanut butter works best for this recipe. Chunky peanut butter takes a longer time to completely melt. 
7. Once you add the pasta and the liquid to the IP, do not stir. 
8. You must do a quick pressure release as soon as the cooking cycle is complete to avoid over cooked pasta.
9. The pasta may look watery as soon as you open the Instant Pot. But as time goes by and pasta cools down, it will settle down and come to the right consistency.
10. Instant Pot is, for me, a convenient way to cook many things. But if you do not own one, then you can make this in a pan too. Please read the METHOD section for the details.
11. Please note that the pasta to water ratio will be different if you are making this over the stovetop.

Instant Pot Pasta Water Ratio

What will be the correct quantity of liquid or water to add to Instant Pot pasta is a tricky question. As a rule of thumb, the liquid you add to your pasta must fully cover the pasta.

But sometimes, even this can give undercooked or overcooked pasta. Over the years, I have learned that the ratio that works best. 

For every pound of pasta you cook, you will need 4 cups water or liquid in the Instant Pot. Every 10 oz pasta needs 2.5 to 3 cups water or liquid.

Instant Pot Pasta Timings

The Instant Pot is an electric pressure cooker. It is not a device that quickens the cooking process, unlike what many people assume.

A nifty gadget that replaces many others in the kitchen, the Instant Pot is very similar to a stovetop pressure cooker but is more sophisticated.

When we cook pasta in the IP, we must factor in the time the IP takes to come to pressure. But here is a rough guide for pretty much any pasta.

• Al dente pasta- 1/2 the cooking time mentioned on the package minus 1 minute. Example- if the package says cook for 10 mins, then the cooking time in the IP will be 5 minus 1 min which is 4 mins.
• Soft pasta- 1/2 the cooking time mentioned on the package.

Serving suggestions

While this is a complete wholesome meal on its own, sometimes I like to jazz it up by serving this with one of these dishes-

Air fryer sweet potatoes

Beet and arugula salad

Persian Shirazi Salad

Method

Prep work

Drain the canned chickpeas in a colander, rinse well and set aside. Chop the veggies and assemble the remaining ingredients.

Instant Pot Pasta

Insert the inner pot into the inner pot, plug in and press SAUTE-NORMAL. Set the timer to 10 mins. Wait for the display to read HOT.

When the display reads HOT, add the olive oil. Allow the oil to heat up for 1 min. Tip in the chopped garlic and saute until the garlic begins to brown.

Now, add the onions and salt. Stir to combine and saute the onions till they are translucent.

At this stage, add the ground spices (turmeric, curry powder and chili powder) along with the peanut butter and tomato ketchup.

Mix well until the spices and the peanut butter are evenly incorporated with the onions, taking care not to burn the spices. If you sense them burning, press CANCEL.

Now, add the vegetables along with the chickpeas.

Stir well to combine.

Tip in the pasta and spread it into an even layer.

Add the coconut milk next followed by the water. DO NOT STIR. Gently press the pasta down using a spatula, so that it is fully immersed.

Squeeze in the lemon juice. Press CANCEL. Ensure that the sealing ring has been fitted well into the lid.

Close the Instant Pot and turn the VALVE to SEALING. Press PRESSURE COOK- HIGH PRESSURE. Set the timer to 4 minutes.

Allow the cooking cycle to complete. As soon as the cooking cycle is complete, do a quick pressure release by turning the VALVE to VENTING.

Press CANCEL before opening the lid. After opening the lid, add the finely chopped cilantro and gently stir to combine.

Serve hot.

One pot curry pasta(stovetop)

• Heat a 5 quart Dutch oven or a similar heavy bottomed pan with olive oil. When the oil is hot, tip in the garlic and allow it to begin to brown.
• At this stage, add the onions and salt and saute the onions till pink and translucent.
• Now, add the ground spices, tomato ketchup and peanut butter. Stir to combine.
• To the pan, add the vegetables and drained chickpeas. Stir well to make sure that the spices coat the veggies and chickpeas completely.
• Add 3 cups boiling hot water and stir well.
• Next, add 1.5 cups coconut milk, reduce the heat to the lowest and allow the mixture to come to a boil. This takes anywhere
• When the mixture comes to a boil, add the pasta and cook for 9 mins or for as long as the package recommends.
• Stir the pasta for a few times in between, to ensure that it doesn’t stick to the bottom.
• Check if the pasta is cooked after 9 mins. If it is not done, continue to cook for 2 mins longer.
• When done, finish with a garnish of finely chopped cilantro and a squeeze of lemon juice.

Print Recipe

5 from 4 votes

Easy one pot creamy curry pasta

This effortless curry pasta is a delicious concoction of curry flavors and pasta in a creamy sauce, only you just need one pot to make this.

Prep Time10 minutes mins

Cook Time13 minutes mins

Course: Main Course, Mains

Cuisine: Fusion

Servings: 4

Calories: 675kcal

Equipment

• 1 six quart Instant Pot
• 1 Colander
• 1 set measuring cups and spoons

Ingredients

• 1.5 tbsp olive oil
• 2 tbsp garlic finely chopped
• 1 cup onions finely chopped
• 1 tsp Kosher salt or adjust to taste
• 1.5 tsp curry powder I have used McCormicks
• 1 tsp red chili powder or use paprika
• 1 tsp ground turmeric
• 3 tbsp tomato ketchup
• 3 tbsp creamy peanut butter
• 1 can chickpeas I have used a 14 oz can here.
• 1/2 cup diced carrots
• 1/2 cup green peas frozen or fresh both work
• 1/2 cup baby corn chopped into 1/2 inch pieces
• 3/4 cup green beans chopped into 1 inch pieces
• 10 oz fusilli pasta Pls refer blog post for more ideas
• 14 oz coconut milk I have used canned regular coconut milk.
• 1.5 cup water Use vegetable broth for more flavor.
• 1.5 tbsp lemon juice freshly squeezed
• 1.5 tbsp cilantro finely chopped

Instructions

Prep work

• Drain the canned chickpeas in a colander, rinse well and set aside. Chop the veggies and assemble the remaining ingredients.

Instant Pot Pasta

• Insert the inner pot into the inner pot, plug in and press SAUTE-NORMAL. Set the timer to 10 mins. Wait for the display to read HOT.
• When the display reads HOT, add the olive oil. Allow the oil to heat up for 1 min. Tip in the chopped garlic and saute until the garlic begins to brown.
• Now, add the onions and salt. Stir to combine and saute the onions till they are translucent.
• At this stage, add the ground spices (turmeric, curry powder and chili powder) along with the peanut butter and tomato ketchup.
• Mix well until the spices and the peanut butter are evenly incorporated with the onions, taking care not to burn the spices. If you sense them burning, press CANCEL.
• Now, add the vegetables along with the chickpeas. Stir well to combine.
• Tip in the pasta and spread it into an even layer. Add the coconut milk next followed by the water.
• DO NOT STIR. Gently press the pasta down using a spatula, so that it is fully immersed.
• Squeeze in the lemon juice. Press CANCEL. Ensure that the sealing ring has been fitted well into the lid.
• Close the Instant Pot and turn the VALVE to SEALING. Press PRESSURE COOK- HIGH PRESSURE. Set the timer to 4 minutes.
• Allow the cooking cycle to complete. As soon as the cooking cycle is complete, do a quick pressure release by turning the VALVE to VENTING.
• Press CANCEL before opening the lid. After opening the lid, add the finely chopped cilantro and gently stir to combine.
• Serve hot.

One pot curry pasta(stovetop)

• Heat a 5 quart Dutch oven or a similar heavy bottomed pan with olive oil. When the oil is hot, tip in the garlic and allow it to begin to brown.
• At this stage, add the onions and salt and saute the onions till pink and translucent.
• Now, add the ground spices, tomato ketchup and peanut butter. Stir to combine.
• To the pan, add the vegetables and drained chickpeas. Stir well to make sure that the spices coat the veggies and chickpeas completely.
• Add 3 cups boiling hot water and stir well.
• Next, add 1.5 cups coconut milk, reduce the heat to the lowest and allow the mixture to come to a boil. This takes anywhere
• When the mixture comes to a boil, add the pasta and cook for 9 mins or for as long as the package recommends.
• Stir the pasta for a few times in between, to ensure that it doesn't stick to the bottom.
• Check if the pasta is cooked after 9 mins. If it is not done, continue to cook for 2 mins longer.
• When done, finish with a garnish of finely chopped cilantro and a squeeze of lemon juice.

Notes

1. Before making pasta in the Instant Pot, make sure you take note of the cooking times mentioned on your pasta package.
2. For getting pasta right in the Instant Pot, it is important to understand and use the right cooking times.
3. You will find more information on pasta cooking times and technique in my Penne Arrabbiata post.
4. When making pasta in the Instant Pot, please do not use high fat liquids like heavy cream or coconut cream as a cooking base. The chances of the BURN signal popping up are higher in this case.
5. I have used regular canned coconut milk that is unsweetened for this recipe. Light or low fat coconut milk will also work well here.
6. Creamy peanut butter works best for this recipe. Chunky peanut butter takes a longer time to completely melt. 
7. Once you add the pasta and the liquid to the IP, do not stir. 
8. You must do a quick pressure release as soon as the cooking cycle is complete to avoid over cooked pasta.
9. The pasta may look watery as soon as you open the Instant Pot. But as time goes by and pasta cools down, it will settle down and come to the right consistency.
10. Instant Pot is, for me, a convenient way to cook many things. But if you do not own one, then you can make this in a pan too. Please read the METHOD section for the details.
11. Please note that the pasta to water ratio will be different if you are making this over the stovetop.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 675kcal | Carbohydrates: 80g | Protein: 18g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 781mg | Potassium: 800mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3262IU | Vitamin C: 21mg | Calcium: 86mg | Iron: 6mg

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