Penne Bombay
Elevate your pasta night with Penne Bombay, a bold fusion of creamy coconut milk and fragrant Indian spices that bring global flavors to your table. This vibrant recipe combines tender penne pasta with a luscious tomato-based curry sauce, infused with aromatic ginger, garlic, and a medley of curry powder, cumin, turmeric, and chili flakes for a subtle kick. Optional cubes of juicy chicken or creamy paneer make it versatile for both meat lovers and vegetarians. Finished with fresh cilantro and a zesty splash of lemon juice, Penne Bombay is a one-pan wonder that’s ready in just 40 minutes. Perfect for spicing up weeknight dinners, this dish pairs beautifully with garlic naan or a refreshing green salad for a complete meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams penne pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 400 milliliters tomato puree
- 200 milliliters coconut milk
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili flakes
- 1 teaspoon salt
- 1 teaspoon sugar
- 200 grams cooked chicken or paneer, cubed (optional)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the curry powder, cumin, turmeric, and red chili flakes to the skillet. Stir well to coat the onions in the spices.
Pour in the tomato puree and stir until combined. Let it simmer for 5-7 minutes to thicken slightly.
Reduce the heat to low, and stir in the coconut milk. Add the salt and sugar to balance the flavors.
If using, add the cooked chicken or paneer cubes to the sauce. Simmer for another 5 minutes to warm through.
Toss the cooked penne pasta into the sauce, ensuring the pasta is evenly coated.
Finish with a drizzle of lemon juice and a sprinkle of fresh cilantro before serving.
Serve hot and enjoy your Penne Bombay with a side of garlic naan or a simple green salad.
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 4013 mg | 174% | |
| Total Carbohydrate | 369.7 g | 134% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 45.5 g | ||
| Protein | 122.6 g | 245% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 157 mg | 12% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 3650 mg | 78% | |
*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.
