We are curry fiends. That’s a fact. Sometimes we like to incorporate those spicy flavours into less typical dishes, like this vegan curry pasta! Fusion food is so exciting, and even though we love veganizing traditional recipes, we love pairing flavours together that aren’t an obvious match!
When Jess was growing up, she remembers a curry-based pasta dish with a big hit of orange that her dad used to cook up regularly, so we decided to recreate it – that's the story behind our curried orange pasta recipe! We won't go into too much detail...
We tried various different ingredients and quantities to get the flavours just right in this curried orange pasta.
Ultimately, we found we achieved the freshest, zestiest orangey flavour by using both orange peel and zest – it really is a delicious combination and complements the curry paste and crunchy peppers wonderfully.
This vegan curry pasta makes a great dinner but also works perfectly for lunch. Just make a big batch and keep it in the fridge.
We've made this quite a few times now and had it over the course of a few days for lunches, either hot or cold. It will last around three days in the fridge.
Vegan curry pasta
Ingredients
- 1 onion – chopped
- 3 cloves garlic – minced
- 1 inch fresh ginger
- 1 orange zest – finely grated
- 250 g mushrooms – sliced
- 4 tbsp madras curry paste
- 4 bell peppers red, orange and yellow – thinly sliced
- 400 g chopped tomatoes – 1 x tin
- 1 cup orange juice
- 360 g farfelle pasta
- 1 tbsp ground nut oil
- Salt & Pepper to taste
Instructions
- Cook and drain the pasta, according to the packet instructions, drain and then set aside.360 g farfelle pasta
- In a large pan, add the groundnut oil and bring it up to a medium-high heat. Chuck the onion in and cook until soft.1 tbsp ground nut oil, 1 onion
- Add the garlic, ginger and orange zest and fry for a couple of minutes, making sure not to burn the garlic.3 cloves garlic, 1 inch fresh ginger, 1 orange zest
- Get the mushrooms in and cook down a until they start to release water.250 g mushrooms
- Add the curry paste and stir everything up and cook for another minute.4 tbsp madras curry paste
- Pour the tomatoes and orange juice in, stir, bring to a boil then immediately reduce to a simmer.400 g chopped tomatoes, 1 cup orange juice
- Simmer for around 15 minutes to cook the sauce down, season with salt and pepper. Taste and then add a bit more salt and pepper if it’s needed.Salt & Pepper
- Add the peppers and cook for 5 more minutes, then pour the pasta in and stir everything really well.4 bell peppers
- Serve it up with a bit of extra orange peel on top if you fancy, and that's it – curried orange pasta!
Kevin
Srummmmmmieeeeeeeeeee!!
Vegan Punks
Glad you like it! Jess x