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.

Sukhi's Curry Pasta

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.


Veggie Curry Pasta

If you like Indian and Italian food, enjoy the best of both worlds with this delicious veggie curry pasta recipe. It's quick and easy to make for you and your favorite foodies.
Course Main Course, Vegetarian
Cuisine Indian, Italian
Keyword Curry, Fusion Cuisine, Pasta, Vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1 person
Calories 801kcal


  • 1 Stove
  • 1 Cooking Pot


  • 1 package Suhki’s Classic Curry Sauce
  • 8 oz Pasta of choice
  • 3 oz Cherry Tomatoes
  • 1 medium Zucchini
  • 1 medium Onion
  • 1 Bell Pepper
  • 1 tsp Garlic
  • 2 tbsp Olive Oil
  • 1 cup Coconut Milk
  • Salt
  • Pepper
  • 1 Sprig of Parsley


  • Using a mandoline, thinly slice onion, zucchini, and bell pepper into slices. Set aside.
  • Cook pasta according to instructions and drain. Set aside.
  • In a medium saucepan, add olive oil and saute all sliced vegetables until lightly cooked, about 2-4 minutes. 
  • Add cherry tomatoes. Cook another 2 minutes.
  • Add the drained pasta, Suhki’s Curry sauce, and coconut milk to the pan.
  • Toss all vegetables and pasta in the sauce until well-covered.
  • Sprinkle with parsley and serve immediately.


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