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Spaghetti with a Veggie Curry Sauce

  • Prep Time
    30 mins
  • Cook Time
    30 mins
  • Serving
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    This simple spaghetti sauce may sound a bit different than what you are used to, as usually you enjoy curry with rice. But this makes a nice change, with ingredients you normally always keep in your fridge and cupboards. It is great for Vegetarians and Vegans. If you are Lactose Intolerant or Vegan, use water instead of milk* with the GF Cornstarch.

    Step 1

    Cook potatoes in a small amount of water (to cover) mixed with the stock powder. When soft, drain, but reserve the stock. Saute onions, carrots, peppers and garlic in some oil for a few mins. Add also the mushrooms. Throw in the spices and stir them in with the vegetables.

    Step 2

    Add about 1/3 of the veggie stock. When vegetables are tender, lower the heat.

    Step 3

    Mix the cornstarch with the remaining stock and add to the pan, mixing it in. Throw in the potatoes and the peas. Slightly increase the heat so the sauce thickens. If sauce is too thick, add a little hot water.

    Step 4

    Boil the pasta, drain and mix 3/4 of the sauce, adding also the freshly chopped parsley. Plate and top with more sauce. Garnish with sliced spring onions and sliced fresh chilli.


    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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