Vegan Curried Pasta and Vegetables

I made this on Sunday night. It was delicious, and even better as leftovers the next day!

I doubled this for my family of 7 plus my mom who joined us for dinner.

Ingredients For Pasta:

• 2 Cups Vegetables Of Your Choice (I Used A Combination Of Broccoli, Cauliflower And Carrots Readily Available In The Frozen Food Section, 16Oz Pack)
• 1 Cup Dry Pasta Of Your Choice (I Used Whole Wheat Penne. I used 1.5 boxes of this when I doubled, so a lot more than 2 cups.)
• To Taste Salt And Pepper (I omit this and just put salt and pepper on the table for people to season their own)
  

Ingredients For Curry Sauce:

• 1 Teaspoon Olive Oil
• 1/4 Cup Finely Chopped Onion
• 4 Cloves Minced Garlic
• 2 Tablespoons All Purpose Flour
• 2 Teaspoons Curry Powder
• 1/4 Teaspoon Cayenne Pepper/Chilli Powder
• 2 Cups Vegetable Broth
• 1 Tablespoon Cornstarch
• 1/4 Cup Water
  

Procedure for Curry Sauce:

1. Add 2 teaspoons olive oil to a medium saucepan; saute onion and garlic for 2 to 3 minutes.
2. Stir in flour, curry powder and chilli powder. Cook 1 minute, stirring.
3. Add broth and heat to boiling.
4. In a small vessel combine the cornstarch and water, until the cornstarch dissolves without forming any lumps. Add this mixture to the boiling broth and bring it to a boil, stirring, until thickened, about 1 minute. (Actually it took more than a minute for the mixture to thicken.)
5. Season to taste with salt and pepper.

Assembling the Pasta:

1. Steam the vegetables for 8-10 minutes if using frozen vegetables. If using fresh ones 6-8 minutes should be fine. Sprinkle some salt and toss the vegetables once, while steaming.
2. Cook pasta as per the instructions in the package.
   
3. Combine together the steamed veggies, pasta and the curry sauce.
   
4. The picture shows cilantro on top. Add if you want-I didn't.