Noodle curry casserole

Ingredients for 4 servings:

• 500 g pasta (durum wheat pasta) thick, e.g. Rigatoni
• ½ cauliflower in florets
• 400 ml coconut milk
• 100 ml oat milk (oat drink) or almond milk
• 1 eggplant(s), peeled and diced
• 1 zucchini, diced
• 1 onion(s), diced
• 1 tbsp curry paste, red
• 1 tbsp curry powder, hot (Madras curry)
• 2 tbsp cheese substitute (cashew soft cheese), homemade or similar
• oil
• salt and pepper
• Pepper (cherry pepper) optional
• chives

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegan

Heat the oil in a deep pan and fry the eggplant, zucchini, and onion while stirring. Add the curry paste, season with salt, and braise everything for a while. Pour in the coconut milk, cover, and simmer for 20 minutes. Meanwhile, cook the pasta and cauliflower until tender, not too soft. Drain, reserving 3 tablespoons of the pasta water. Place the pasta and cauliflower in a casserole dish. Puree the vegetables to create a creamy sauce. Add the oat and almond milk, pasta water, Madras curry, and pepper. Bring to a boil, stirring constantly until the cheese melts in the sauce. Pour the sauce into the casserole dish, ensuring everything is well coated. Place in the oven at 180 degrees Celsius (convection oven). Sprinkle with cherry peppers and grill for another 2 minutes at 200 degrees Celsius (convection oven). Serve garnished with chives. This was served with homemade, marinated and spicy fried sesame seitan.