Coconut Curry Pasta/Dairy-Free.
Curry pasta, creamy coconut milk, and tomato-based pasta dish for a quick one-pot family meal.To give this vegetarian pasta recipe the curry flavors, you will be only using three curry spices, turmeric, red chilli powder, and curry powder
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- The ingredients mentioned below use standard measuring cups and spoons.
- 3 tablespoons of oil(can be substituted with butter)
- 1 large onion sliced fine
- 2 tablespoons of minced garlic
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon of chilli powder(add more if you want it spicy)
- 1 tablespoon of raw curry powder(you can add any type or brand of curry powder)
- 2 tablespoons of tomato paste
- A can of whole peeled tomatoes or 3 large tomatoes chopped really fine
- Salt to season
- 1 cup of green peas
- 1 cup of shredded carrot(about 2 medium-sized carrots)
- 1 tablespoon of sugar
- 1 cup and 1/2 of thick coconut milk(reduce to 1 cup if you need to make less sauce
- A pack of uncooked penne pasta(450g-500g pack)
- 1 teaspoon of Italian seasoning
- Basil leaves to garnish(optional)
Instructions
- 1
Place a large wok or cooking pan over a low-medium fire.
- 2
Pour in the oil(3 tablespoons), add onion(1 large sliced finely), minced garlic(2 tablespoons), and gently cook until onions turn soft.
- 3
Add turmeric(1/2 teaspoon), chilli powder(1/2 teaspoon), curry powder(1 tablespoon), and cook for two minutes over low-medium heat.
- 4
Pour in the canned tomatoes or chopped tomatoes(3)and tomato paste(2 tablespoons)into the pan.
- 5
Season with salt, sugar, and cook over low-medium fire for 3 minutes until you have a wet paste-like consistency.
- 6
Add the frozen or precut veggies(carrot, peas).I added green peas(1 cup)and some shredded carrots(2 medium-sized ones).
- 7
Combine with the curry paste and cook for 2 minutes.
- 8
Pour in the coconut milk(1 and 1/2 cups; you can reduce the amount of coconut milk to 1 cup if you want less sauce).
- 9
Taste, and make adjustments by adding salt or extra curry powder.Slow simmer for 7-10 minutes until the coconut tomato sauce is reduced(not too much)and thick.
- 10
When the coconut tomato cream sauce changes colour and turns slightly orange, and thickens.
- 11
Add the raw pasta to the boiling water and cook 2-3 minutes less than the time given on the pasta pack to avoid overcooking.
- 12
Switch the stove off and leave it on the stove to keep it warm.
- 13
Place a cooking pot with 4 cups of water, season with salt, and bring the pot of water to a boil.
- 14
Add the raw pasta to the boiling water and cook 2-3 minutes less than the time given on the pasta pack to avoid overcooking.
- 15
Once the penne pasta is cooked to a point where it’s still slightly hard in the middle, drain the water completely.
- 16
Let the pasta cool for 5 minutes.
- 17
Add the pasta to the coconut curry sauce.
- 18
Turn the stove fire on and maintain low-medium heat while you combine the curry sauce with the pasta.
- 19
Cook for 3-5 minutes.
- 20
Add the Italian seasoning(2 teaspoons, substitute with 1 teaspoon oregano and 1 teaspoon thyme).
- 21
Combine well.