This dish combines two equally delicious comfort foods: curry and pasta. This is by no means anything traditional, but rather a symphony of different cultures and cuisines. The recipe features rice and beans, a creole staple, swapped the rice for pasta, and added a hint Indian cuisine through the spices used.
Bean and Pepper Curry Pasta [Vegan, Gluten-Free]

This Recipe is :
Dairy Free Gluten-free Recipes High Carb Vegan Sugar Free / Low Sugar Vegan
Ingredients

2 or 3 servings of pasta of choice
1 red onion, chopped
7 cloves garlic, minced
2 tomatoes, chopped
1 cube veggie bouillon
1 tablespoon curry masala
2 cups water
1 adjuma pepper or any other hot pepper (optional)
1 handful cilantro
Salt and pepper, to taste
Beans of choice
Preparation

Add some oil to a pan and once hot add the chopped onions, cook these on medium for about 3 minutes before adding the minced garlic and cook for another 4 to 5 minutes or until slightly browned (not burnt). Now add the finely chopped tomatoes, and curry masala. Crumble a bouillon cube in the pan and stir to combine and cook for another 6 minutes.
Add the water, hot pepper, and beans to the pan. Bring it to a boil and let it simmer on medium for about 15 minutes or until you reached your desired constancy. You could add in some peas at the end for extra color and texture. In the meanwhile, you can boil the pasta.
Once the sauce and pasta are done, you can mix them together and sprinkle with some cilantro to serve.