Veggie Curry Pasta: Hearty and Sweet Dish with A Hint of Spice

Ingredients

Curry Spice Mix

• 2 Tbsp Curry Powder
• 1 Tbsp Turmeric
• 1 Tsp Paprika
• ½ Tsp Onion Powder
• ½ Tsp Garlic Powder
• ½ Tsp Cumin
• 2 Tsp Salt
• 1 Tbsp Sugar
• 1 Tbsp Lemon Juice
• 1 can (13oz) of Full-Fat Coconut Milk
• 3 Medium-sized Carrots, peeled and sliced

Main Dish

• 12oz box of pasta
• 1½ cups of frozen peas and 1 cup of chopped carrots, steamed; alternatively, 2 1⁄2 mixed frozen vegetables of your choice

Instructions

• Place prepared carrots in a small pot and steam until fork tender, when done add the carrots to a blender to sit.
• Next, add the dry ingredients of the curry spice mix to a small saucepot; mix well.
• Add the coconut milk to the spice mix and place the saucepot on the stove on low heat. Do not allow to boil.
• Once the sauce is hot, turn off the stove and add the sauce to the carrots in the blender. Blend until smooth and set aside.
• Next, start the pasta per the boiling instructions on the box. Warm the main dish vegetables separately.
• Drain the pasta when fully cooked and place into a large serving dish. Add the vegetable mix of your choice.
• Pour the curry sauce over top and mix well.

Modifications include the incorporation of chicken, seafood, or other protein options of your family’s choice. The added carrots are a great way to create that extra sweetness and adding in those vegetables for those fussy eaters and introducing new flavors!