While curry rice is an institution it in Japan, I decided to try an other combination, of course with a slightly different recipe, and was very much surprised with the way it ended. As the title saus, it’s curry pasta. For two not too big servings I used 3 tomatoes, 4 okras and 1 carrots, a bit of olive oil, 1 tsp of curry powder and salt and pepper. It’s really simple. Boil some big pasta: penne or whatever you like. In a heated and greased pan I put the tomato cut in pieces, cook at high heat for 2min than at low heat. I add the carrot sliced, the salt pepper and curry and cook under cover until the carrots are almost done. Add the okras, remove the cover, cook until the moisture is almost gone. Serve with the pasta. The taste of curry must be subtle and should not hide the sweetnes of the tomatoes and carrots.