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Veggie-packed curry

Veggie-packed curry

Total Time
35 min
20 min
15 min
If you’ve never tried pairing pasta with a curry sauce, don’t worry. The pasta marries together to soak up the Thai inspired sauce of coconut milk, ginger and curry paste, making this meatless main a delicious and inspired meal. Serve with lime wedges on the side for extra zing.


Dry pasta

180 g, linguine

Red capsicum

1 medium, thinly sliced


1 medium, cut into matchsticks

Red onion

1 medium, halved, thinly sliced

Red curry paste

1 tbs, Thai variety

Fresh ginger

2 tsp, finely grated

Vegetable stock, liquid, salt-reduced

3 cup(s), (750ml)

Light canned coconut milk

1 cup(s), (250ml)

Savoy cabbage

2 cup(s), (170g), finely shredded

Lime rind

1 tsp, finely grated

Lime juice

1 tbs

Fresh coriander

¼ cup(s), chopped


1 medium, cut into wedges, to serve


  1. Combine linguine, capsicum, carrot, onion, curry paste, ginger, stock and coconut milk in a large, deep pot or saucepan and bring to the boil over high heat. Gently boil, uncovered, for 8 minutes, stirring and turning linguine frequently with tongs.
  2. Stir in cabbage and cook, stirring, for a further 2 minutes, or until linguine is tender and liquid has reduced and thickened slightly.
  3. Remove from heat, season with salt and stir in lime rind and juice. Serve sprinkled with coriander and lime wedges on the side.


TIP: Some curry pastes contain animal products so check labelling to confirm what brands are suitable for a vegan or vegetarian dish. Spice it up by adding 1 finely chopped long fresh red chilli to the pot in step 1.