Spicy Tomato Curry Pasta with Spinach
25 min
Vegan
43334
For 2 Portions
400 g
tomatoes, diced
150 g
farfalle
70 g
spinach, fresh
70 ml
coconut milk
15 g
red curry paste
15 g
vegan butter
10 g
ginger
10 g
cilantro, fresh
1
yellow onion
1
eggplant
3 tbsp
soy sauce
1 tbsp
coconut oil
1 clove(s)
garlic
salt
1. All set?
2. Wash eggplant and dice.
3. Heat coconut oil in a pan. Fry eggplant over medium heat for 5 - 6 min, stirring occasionally.