Curry Pasta with Cocos – what began as a “hurry I am hungry” – accident cooking ended in a savory and great tasting Curry Pasta, that I just had to share with you all.
Okay I am really really excited to share my first recipe with you all! I am no cook by a far stretch and to be honest I only learned “real” cooking with 23, but since then I just loved the mediating source that was cutting vegetables and the new flavors I found since eating vegan, I just wanted to give you all the possibility to try something new too, that some you know and hopefully trust, has already tested out 🙂
So long story short, here is my recipe for my new creation of Curry Pasta with Cocos:
300g fresh peas
3 spring onions
1 can cocos milk
400g canned Tomatoes
200g green beans
I first peeled the peas, cut the carrots and mushrooms into little discs, then cut the spring onions into rings and the Tofu into little cubes. Then I put up hot water in a pot for the green beens and cooked them for around 10 minutes. In the meanwhile I put all the vegetables and the Tofu into a pan and fried them with salt, pepper and a little oil until they got a little brown and lost their moisture. Afterwards I put the beans in and cooked the vegetables for another 5 minutes. Then I added the canned Tomatoes and the coconut milk, stirred them for another 5 minutes and put the pasta in, together with 500 ml of water and 4 teaspoons of vegetable broth. Let it stir until the pasta is al dente and add some more herbs/ spice of your liking. I added 2 teaspoons of curry and 1 teaspoon sweet pepper and let it simmer until the water was soaked in by the Pasta and is now a smooth sauce..
Now the super easy Curry-Pasta is ready to be eaten. Its a super fast and super tasty recipe! If you’ve tested and liked it, let me know 🙂1