Curry Pasta
Dive into a fusion of flavors with this creamy and aromatic Curry Pasta recipe! Combining the comforting versatility of pasta with the bold, warming spices of curry powder, turmeric, and chili, this dish offers a delightful twist on classic pasta night. Featuring a rich coconut milk and vegetable stock base, sautéed garlic, ginger, and onion, this sauce is as indulgent as it is vibrant. Fresh vegetables like bell peppers and spinach add a pop of color and nutrition, while a squeeze of lemon juice and a sprinkle of cilantro provide a refreshing finish. Perfect for weeknight dinners or casual entertaining, this one-pot wonder is ready in just 40 minutes and can be served with optional Parmesan for an extra layer of flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams pasta (penne, fusilli, or spaghetti)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 tablespoons tomato paste
- 400 milliliters coconut milk
- 150 milliliters vegetable stock
- 2 teaspoons curry powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium bell pepper, sliced
- 2 cups spinach leaves
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro, chopped
- optional Parmesan cheese for garnish
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water for later use.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
Add the minced garlic and grated ginger to the skillet. Cook for another 1–2 minutes until aromatic.
Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
Pour in the coconut milk and vegetable stock. Stir well to combine.
Add the curry powder, turmeric, red chili powder, salt, and black pepper. Mix thoroughly and let the sauce simmer gently for 5–7 minutes, allowing the flavors to meld.
Stir in the sliced bell pepper and cook for 3 minutes until slightly softened.
Add the spinach leaves and cook for 1–2 minutes until wilted.
Toss the cooked pasta into the sauce, mixing well to ensure it's coated evenly. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
Stir in the lemon juice and garnish with fresh cilantro.
Serve hot, with optional Parmesan cheese sprinkled on top if desired.
Nutrition Facts
Calories |
1032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 4301 mg | 187% | |
| Total Carbohydrate | 154.9 g | 56% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 49.0 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2012 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
