Main Dishes

Creamy Coconut Curry Farfalle


1 cane coconut cream ( 400ml),

2 tbsp olive oil,

1 tsp garlic puree,

1/2 tsp ginger powder,

2 tbsp curry powder,

3 tbsp vegan worcestershire sauce,

1/2 cup ( 50gr.) carrot thin sliced,

1/2 cup yellow tomatoes,

1 lime juice,

1 tsp coconut sugar,

1 tsp red pepper flakes,

1 tsp sea salt,

100 ml. vegan stock or cube,

1 tbsp nutritional yeast,

100 gr. shiitake mushroom chopped (optional)

Black pepper to taste.

300 gr. pasta (you can also make quinoa or rice coconut curry)


3-4 physalis,

Fresh mint leaves


1. Bring to boil pasta ( or quinoa, rice..) until al dante. Strain and set aside.

2. In a large pot, mix all ingredients well. Cook on medium heat 15-20 minutes until thicken.

3. Transfer pasta into the pot, toss with sauce.

4. Garnish with season herbs if desired. Serve warm!

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