Ingredients
- 3 cup penne pasta, uncooked
- 1 tablespoon garlic, minced
- 3/4 cup onions, chopped
- 1 cup carrots, sliced
- 1/2 cup frozen vegetable mix
- 1 cup mushrooms, sliced
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 1/8 teaspoon turmeric
- Salt to taste
- 1 teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- 2 teaspoon paprika
- 2 tablespoon tomato Paste
- 1 cup coconut milk
Directions
- First, boil 4 cups of water in a large pot, add salt. Once the water is boiling add the raw pasta and cook until the pasta is soft and ready to eat according to the package instructions, in medium heat.
- Drain the water and set it aside
- For the curry sauce, add 1 tbsp of oil to a medium-sized pan.
- Add the sliced garlic and saute until aromatic.
- Add sliced onion, carrots, frozen veggies ( I used corn, pea & bean mix), and mushrooms to the pan and cook for 6-8 minutes or until the onions become translucent, in medium heat.
- Turn the heat down to medium-low, add the curry powder, paprika, chili powder, turmeric, onion powder, and black pepper to the mixture and cook for about 2 minutes.
- Add the tomato paste to the mixture and mix it well until combined.
- Add the coconut milk to the mixture and let it cook for about 2-3 minutes.
- When the sauce is bubbling up, add in the cooked pasta and combine. Let the pasta cook in the vegetable and sauce mixture for 2-3 minutes. Add salt to the mixture. It is ready to serve!
- Enjoy!
Note
Coconut milk- Use ¾ cup thick coconut milk and dilute it with ¼ of water to make a 1 cup.
If you like a creamier sauce, add more coconut milk.