Pasta in tomato coconut curry sauce(dairy-free).
The coconut-tomato sauce with curry flavors and a pinch of Italian seasoning at the end gives you a delightful dinner to enjoy this weekend.
A simple curry pasta dish that just hits the spot if you are a curry lover.
How I make the pasta
sauce without dairy.
Thick coconut milk.
I replace everything dairy to make the pasta sauce by using coconut milk.
I prefer to use liquid coconut milk than the coconut milk powder to make this dairy-free pasta sauce.
The liquid can be cooked and reduced to a thick creamy sauce making it also a vegan alfredo sauce, only it’s made for anyone who loves curries. flavor
A pasta recipe without cheese.
Convincing a house full of kids who love cheese, selling the idea of a no cheese pasta is really tough.
When I started making these vegan/vegetarian pasta dishes to go meatless a few days of the month, the first question in my mind was,
“How can I make the pasta dinner which usually has cheese, creamy enough that the kids won’t miss it?”
“How do I make a fake creamy cheese sauce, I can get the kids to try?”
I knew I wanted to make the pasta sauce with coconut milk and make it thick.
And after a few trials, this coconut curry tomato sauce recipe is the result.
But just to be on the safe side, I would recommend NOT telling them the “no cheese” part, until they’ve at least had a few mouths of pasta.
All they need to know is that they are having a pasta dish for dinner.
Save the recipe to your favorite Pinterest board!
Utensils and appliances needed.
chopping board and knife.
A Pan to boil pasta.
Wok.
More dairy-free pasta dishes!
Easy spicy ground beef pasta(stovetop).
pasta in coconut curry sauce
Dairy-free.
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
a pack of your favorite penne pasta
3 tablespoons of oil
5 curry leaves
A strip of Pandan leaf
3 cardamoms slight bruised
1 large onion sliced fine
2 tablespoons of minced garlic
1/2 teaspoon turmeric powder
1/2 teaspoon of chilli powder(add more if you want it spicy)
1 tablespoon of raw curry powder
2 tablespoons of tomato paste
A can of whole peeled tomatoes or 3 large tomatoes chopped really fine
Salt to season
1 tablespoon of sugar
1 cup of thick coconut milk
A cup of your choice frozen veggies(I mixed in a few green peas)
1 teaspoon of Italian seasoning
Method
Place a large wok over low-medium fire.
Pour in the oil(3tbs), add curry leaves(5), pandan leaves and temper until the aromas are released.
Add cardamom(3)onion(1 onion sliced), minced garlic(2 tbs) to the tempering ingredients and gently cook until onions are soft.
Add turmeric(1/2 tsp), chilli powder(1/2 tsp), curry powder(1 tbs), tomato paste(2 tbs)cook for two minutes over low medium heat.
Pour in canned tomatoes or chopped tomatoes(3) into the ingredients, season with salt and cook over low-medium fire for 3 minutes until you have a wet paste-like consistency.
Pour in the coconut milk(1 cup), sugar(1tbs), taste and season with salt if necessary.
Slow simmer for 15 minutes until the coconut tomato sauce is reduced and thick, at this point you can add a few of your veggies, I added green peas(1cup).
When the coconut tomato cream sauce changes color to slightly orange and thick, keep it warm until you are cooking the penne pasta.
How to cook the
coconut curry pasta.
Place a cooking pot with 4 cups of water, season with salt and bring the pot of water to a boil.
Add the raw pasta to the boiling water and cook 2-3 minutes less than the time given on the pasta pack to avoid overcooking.
Once the penne pasta is cooked to a point where it’s still slightly hard in the middle, drain the water completely from the pasta and add it to the tomato coconut cream sauce.
If you find that the coconut milk pasta sauce is too thin, gently slow simmer until the sauce thickens more.
Add the Italian seasoning(1tsp), combine, check for salt, and serve the dairy-free vegetarian pasta.
Serve when still warm for a better taste.
The coconut-tomato sauce with curry flavors and a pinch of Italian seasoning at the end gives you a delightful dinner to enjoy this weekend. Place a large wok over low-medium fire. Pour in the oil(3tbs), add curry leaves(5), pandan leaves and temper until the aromas are released. Add cardamom(3)onion(1 onion sliced), minced garlic(2 tbs) to the tempering ingredients and gently cook until onions are soft. Add turmeric(1/2 tsp), chilli powder(1/2 tsp), curry powder(1 tbs), tomato paste(2 tbs)cook for two minutes over low medium heat. Pour in canned tomatoes or chopped tomatoes(3) into the ingredients, season with salt and cook over low-medium fire for 3 minutes until you have a wet paste-like consistency. Pour in the coconut milk(1 cup), sugar(1tbs), taste and season with salt if necessary. Slow simmer for 15 minutes until the coconut tomato sauce is reduced and thick, at this point you can add a few of your veggies, I added green peas(1cup). When the coconut tomato cream sauce changes color to slightly orange and thick, keep it warm until you are cooking the penne pasta. Place a cooking pot with 4 cups of water, season with salt and bring the pot of water to a boil. Add the raw pasta to the boiling water and cook 2-3 minutes less than the time given on the pasta pack to avoid overcooking. Once the penne pasta is cooked to a point where it’s still slightly hard in the middle, drain the water completely from the pasta and add it to the tomato coconut cream sauce. If you find that the coconut milk pasta sauce is too thin, gently slow simmer until the sauce thickens more. Add the Italian seasoning(1tsp), combine, check for salt, and serve the dairy-free vegetarian pasta. Serve when still warm for a better taste. Made this recipe? Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.pasta in coconut curry sauce | Dairy free.
Ingredients
Instructions
HOW TO COOK THE
COCONUT CURRY PASTA.
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Nutrition Information:
Yield:
5
Serving Size:
1
Amount Per Serving:
Calories: 286 Total Fat: 19g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 146mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 5g Sugar: 9g Sugar Alcohols: 0g Protein: 6g
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