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one green planet

Looking for something comforting and filling? This recipe is that and even better. This recipe is packed with flavor and is simply delicious!

Creamy Curry Mac [Vegan]

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Serves

4-6

Cooking Time

45

Ingredients

For the Pasta:

  • 16 ounces (454 g) elbow macaroni, or other small pasta
  • 2 cups (260 g) frozen peas

For the Sauce:

  • 1 tablespoon (15 ml) neutral vegetable oil
  • 1/3 cup (55 g) minced onion
  • 2 garlic cloves, minced
  • 1 tablespoon (6 g) garam masala
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cayenne
  • 1 (14.5-ounce, or 410 g) can diced tomatoes, undrained
  • 1/3 cup (47 g) unsalted raw cashews, soaked in hot water for 30 minutes, drained
  • 2 tablespoons (7.5 g) nutritional yeast
  • 1 (13-ounce, or 385 ml) can coconut milk
  • 2 tablespoons (2 g) minced fresh cilantro

Preparation

For the pasta:

  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Add the peas to the pasta. Drain the pasta and peas well and set aside..

For the sauce:

  1. In a large saucepan over medium heat, heat the vegetable oil.
  2. Add the onion and garlic, and cook, stirring, for 1 minute. Stir in the garam masala, ginger, coriander, salt, black pepper, turmeric, and cayenne. Cook for 2 minutes more.
  3. Stir in the tomatoes and their juice and the cashews. Bring the mixture just to a boil. Reduce the heat to maintain a simmer and cook for 5 to 7 minutes. Cool slightly, then carefully transfer to a high-speed blender. Add the nutritional yeast and coconut milk and blend until smooth. Return the sauce to the saucepan over low heat.
  4. Add the macaroni and peas and cook, stirring, for a few minutes to mix well and heat through.
  5. Taste and adjust the seasoning, as needed Transfer to a large casserole dish and serve garnished with cilantro.
 

Nutritional Information

Per Serving: Calories: 178 | Carbs: 15 g | Fat: 12 g | Protein: 5 g | Sodium: 152 mg | Sugar: 2 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Vegan Mac and Cheese, Robin Robertson

See My Recipes

Who says vegans can't have macaroni and cheese? In this inspiring volume by best-selling vegan author Robin Robertson, you will find more than 50 awesome plant-based recipes for deeply flavorful dishes that take this timeless comfort food in exciting new directions. Like most people, chances are you’ve eaten a lot of macaroni and cheese in your life. If you’re new to a plant-based diet, you might be wondering if you can still enjoy this comforting meal. You’ll be happy to know the answer is “Yes!” Robin shows you how to make what she calls Mac Uncheese—rich, delectable pasta dishes featuring vegan cheese sauces that start with plant milks, vegetables, and nuts as their base ingredients. Using these sauces—or, if you prefer, using store-bought vegan cheese—you can make many tempting variants of the cheesy pasta dish, from the familiar and homey, such as Mom's Classic Mac UnCheese, to the globally adventuresome, such as Indian Curry Mac or Salsa Mac and Queso.

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