Description
A creamy, flavorful one pot pasta dish cooked in a rich coconut milk curry sauce, perfect for a quick and comforting meal.
Ingredients
250 grams dried pasta (penne or fusilli)
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon chili flakes
400 milliliters coconut milk (full fat)
500 milliliters vegetable broth
1 medium red bell pepper, thinly sliced
150 grams green beans, trimmed and halved
1 medium carrot, thinly sliced
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon fresh cilantro, chopped (for garnish)
Juice of 1/2 lime
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger, cook for 1 minute until fragrant.
Stir in the curry powder, ground turmeric, ground cumin, and chili flakes. Cook for 1 minute to toast the spices.
Pour in the coconut milk and vegetable broth, stirring to combine.
Add the dried pasta, sliced red bell pepper, green beans, and carrot to the pot. Stir well.
Bring the mixture to a boil, then reduce heat to a simmer.
Cover the pot and cook for 12-15 minutes, stirring occasionally, until the pasta is tender and the liquid has mostly absorbed.
Season with salt and freshly ground black pepper to taste.
Remove from heat and stir in the lime juice.
Serve hot, garnished with chopped fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes