John Myers
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Vegan: Onion – Curry – Peppers in Tomato Juice on Pasta
The perfect vegan: onion – curry – peppers in tomato juice on pasta recipe with a picture and simple step-by-step instructions.
pasta
- 1 green Paprika
- 1 orange Paprika
- 2 size Onions
- 1 liter Not-From-Concentrate tomato juice
- 1 tbsp Vegetable salt
- 1 tbsp Curry powder
- 1 tbsp Freshly ground pepper
- 1 tbsp Olive oil
- 1 bag Kamut pasta
- 1 tbsp Natural salt sole
- Water for boiling
- Cut open the bell pepper, remove the seeds, then wash and cut into small pieces.
- Peel the onions and cut them roughly into cubes.
- Heat the oil and sauté the onion in it.
- Then add the chopped peppers to the braised onions and braise everything vigorously.
- The whole thing is seasoned with the vegetable salt and a little curry.
- Pour on the tomato juice, bring everything to a boil and top off with the ground pepper.
- Let the whole thing simmer slightly with the lid closed, so some moisture can escape and the whole thing gets more consistency :-)))
Cooking pasta
- Bring the water to a boil, add salt and cook the kamut pasta in it, then strain and serve.
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