Broccoli Conchiglie with Coconut Curry Sauce - a Simple Vegan Pasta Dish

This Broccoli Conchiglie with Coconut Curry Sauce uses curry powder as the base seasoning, then adds coconut milk and toasted desiccated coconut for a rich aroma. The reason for choosing Conchiglie is its scooped shape, which can fully capture the sauce and ingredients, offering a more textured and layered eating experience.

The Perfect Fusion of Curry and Pasta

The soul of this dish lies in the combination of curry powder and coconut milk. The curry powder brings a rich, spicy aroma, while the coconut milk adds a smooth, comforting texture to the dish. When these two elements come together, the softness of the coconut milk and the intensity of the curry create a perfect balance, allowing the conchiglie pasta to soak up the rich sauce, making it melt in your mouth with layers of flavour. This pasta dish seamlessly blends the smooth texture of Italian conchiglie with the exotic flavours of Asian coconut milk and curry powder, making each bite a delightful journey of aromatic fusion.

Simple and Easy-to-Make Vegan Recipe

Whether you’re a kitchen novice or a busy person with limited time, you can easily prepare this pasta dish. Simply cook the pasta until al dente, then stir-fry it with broccoli, curry powder, coconut milk, and the right amount of seasoning, and you’ll be able to enjoy this delicious vegan dish in no time. This rich and flavourful dish is not only unforgettable but also brings more variety and surprise to vegetarian cuisine.

If you want to know how to make this delicious Broccoli Conchiglie with Coconut Curry Sauce, please watch the following video or scroll down for the written recipe.

Ingredients (serve 2)

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Conchiglie	200g
Broccoli	1/3 each
Onion	½ each
Mushroom	5-6 each
Garlic	2 cloves
Bird's Eye Chilli	1 each
Coconut Cream	200ml
Sea Salt	1 tsp
Curry Powder	2 tsp
desiccated coconut	1 tbsp

Steps

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1. Mince the garlic; finely chop the onion; wash and chop the broccoli; wipe the mushrooms clean with a damp kitchen paper, then slice them; finely chop the chilli pepper.

2. Over low heat, slowly toast the shredded coconut in a dry pan until golden brown, then set aside.

3. Over medium heat, bring a pot of water to a boil. Add 1 tablespoon of olive oil, then add the shell pasta and cook for 5 minutes. Once cooked, there’s no need to drain the water; set it aside for later use.

4. Take a frying pan, heat it over medium heat, add a little olive oil, then add garlic, onion, and chili pepper. Sauté until the onion begins to soften.

5. Add the mushrooms and broccoli, stir-fry briefly, then add the curry powder and mix well.

6. Add the shell pasta along with an appropriate amount of pasta water to the pot, and mix well.

7. Add coconut milk and salt, and cook until the sauce reaches the desired thickness before serving.

8. Finally, sprinkle with toasted shredded coconut and it’s ready to serve!