Vegan Masala Curry Mac’n Cheese
Ingredients
- 16oz pasta, such as fusilli, gluten free optional
- 1 tsp oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 tsp curry powder
- 1/2 tsp cayenne pepper, more or less to taste
- 1/2 tsp salt
- 2 tbsp tapioca starch
- 15oz can tomatoes, diced or whole
- 15oz can coconut milk (full fat)
- 1/2 medium head cauliflower, cut into florets
- 8oz vegan cheddar shreds or slices
- 1 cup frozen green peas
- cilantro for garnish (optional)
Preparation
Cook pasta in salted water according to package directions, until it is 1-2 minutes away from being done
Drain and set aside
Meanwhile, in a large pot heat 1 teaspoon of oil over medium heat
Add the onion and garlic and sauté until soft, about 5-7 minutes
Add the curry powder, cayenne, salt, and tapioca starch and stir to coat the onion
Let cook about 30-60 seconds
Pour in the tomatoes and coconut milk
Breaking apart the tomatoes if whole with the spatula
Add the cauliflower and vegan cheddar
Bring to a simmer, then lower the heat to medium low
Let simmer for about 15 minutes or until cauliflower is soft
Blend the sauce with an immersion blender or upright blender (for a smoother sauce), be careful as the sauce is very hot
Return to the pot and add the green peas
Add the pasta to the sauce and turn the heat on low
Cook for 1-2 minutes or until the pasta is perfectly cooked and the sauce has thickened around the noodles
Enjoy hot, garnish with cilantro if desired
Notes
I don't give an exact amount of cauliflower because the recipe is flexible
You should expect about 3-4 cups of cauliflower florets
