1 Pot Curried Rotini with Currants Peas and Red Peppers
Indulge in the warm and comforting flavors of this 1 Pot Curried Rotini with Currants, Peas, and Red Peppers—a vibrant, hassle-free dish perfect for busy weeknights! This recipe combines tender rotini pasta simmered in a rich coconut milk and vegetable broth base, infused with aromatic curry powder and cumin for a bold, earthy kick. Sweet bursts of dried currants and the subtle crunch of red bell peppers and peas add layers of texture and flavor, while a sprinkle of fresh cilantro provides a refreshing finish. With just one pot and 30 minutes from prep to plate, this hearty vegetarian pasta dish is as easy as it is satisfying. Perfect for family dinners or meal prep, it’s a delicious way to elevate your pasta night with global-inspired flair.
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Recipe Information
Ingredients
- 12 oz rotini pasta
- 2 tbsp olive oil
- 1 medium, diced red bell pepper
- 1 small, finely chopped yellow onion
- 3 cloves, minced garlic
- 1 tbsp curry powder
- 1 tsp ground cumin
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 cup frozen peas
- 1 cup dried currants
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp, chopped (optional, for garnish) fresh cilantro
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced red bell pepper and finely chopped onion to the pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic, curry powder, and ground cumin. Cook for 1 minute, stirring constantly, until fragrant.
Pour in the vegetable broth and coconut milk, and bring the mixture to a gentle boil.
Add the rotini pasta to the pot. Stir well to ensure the pasta is submerged in the liquid. Reduce the heat to medium-low and cover the pot.
Simmer the pasta for 10-12 minutes, stirring occasionally to prevent sticking. Cook until the pasta is al dente and the sauce has thickened slightly.
Stir in the frozen peas, dried currants, salt, and black pepper. Cook for an additional 2-3 minutes, allowing the peas to heat through and the currants to plump up.
Taste and adjust seasoning if necessary.
Remove the pot from heat and let it sit for 2 minutes to allow the flavors to meld.
Garnish with fresh cilantro (if using) and serve warm.
Nutrition Facts
Calories |
2846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6724 mg | 292% | |
| Total Carbohydrate | 548.0 g | 199% | |
| Dietary Fiber | 52.3 g | 187% | |
| Total Sugars | 203.5 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 5275 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
