Vegan Masala Curry Mac and Cheese

Print Recipe

https://alcoeats.com/blogs/vegan/vegan-masala-curry-mac-and-cheese

Prep Time: 10 minutes 

Cook Time: 25 minutes

Ingredients

• Curry Powder  - 2 tsp
• Salt - 1/2 tsp
• Cayenne pepper, more or less to taste - 1/2 tsp
• Pasta, such as fusilli, gluten free optional - 16oz
• Oil - 1 tsp
• Yellow onion, diced - 1
• Cloves garlic, minced - 4
• Tapioca starch - 2 tbsp.
• Tomatoes, diced or whole - 15oz can
• Coconut milk (full fat) - 15oz can
• Cauliflower, cut into florets - 1/2 medium head
• Vegan cheddar shreds or slices - 8oz
• Frozen green peas - 1 cup
• Cilantro for garnish - (optional)

Method

• 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 for 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.

FOR MORE RECIPES: 
https://alcoeats.com/blogs/recipes