Global Flavors, Vegetarian Delight: Veggie Curry Pasta

Veggie Curry Pasta is a delectable fusion dish that combines traditional curry’s robust flavors and the comforting texture of pasta. 

This innovative recipe is perfect for those looking to enjoy a vegetarian meal without sacrificing depth of flavor or satisfaction. Combining a variety of fresh vegetables with a rich Sukhi’s Classic Curry Sauce and the al dente bite of pasta, this dish offers a unique twist on classic ingredients. 

Whether you’re a lover of global cuisine or simply searching for a new favorite vegetarian meal, Veggie Curry Pasta promises a delightful and hearty experience in every forkful.

Veggie Curry Pasta Ingredients

• ½ Tomato
• ½ White Onion
• 2 cucumbers
• Vegetable oil
• Sukhi’s Classic Curry Sauce
• 1 Cup of Coconut Milk
• 6 quarts of water
• Spaghetti noodles or pasta of choice
• Cilantro (for garnish)

How to Make Veggie Curry Pasta 

1. Start by using a mandolin to shave slices of 2 cucumbers. (*Mandolin is not required but is a great tool for preparing shaved or precisely-cut vegetables.)
2. Cut a tomato in half and use only one of the halves to slice.
3. Cut a white onion lengthwise down the middle to create two halves. Use only one half in your pasta.
4. Pour 6 quarts of water into a pot on medium to high heat. Add half a box of noodles once the water reaches a soft boil. Cook noodles for 4-6 minutes or until done.
5. In a medium-sized pan on medium/high heat, pour oil and add tomatoes, cucumber, and onions to cook for 3-4 minutes, or until cooked. (Optional: add bite-sized cherry tomatoes)
6. Add cooked noodles to the pan once the vegetables are finished cooking.
7. Add Sukhi’s Classic Curry Sauce and 1 cup of coconut milk.
8. Cook for 3-4 minutes on medium/low heat.
9. Garnish with cilantro and serve warm.