Every once in a while, W and I get a real craving for pasta. Hearty tasty carb-y pasta. Other times, we crave a good deep flavoured spicy curry. On some rare greedy occasions however, we crave both the pasta and the curry. Needless to say, one of those days came by recently and we came up with this quick recipe for a dry-fried curry fusilli dish. We’re sharing it because we think its a great weekday dinner to whip up if you’ve got a good larder of spices and powders. It’s one to make when you want an easy-to-do satisfying pasta meal that’s not too heavy on the sauces. Also, it makes a great dish to bring to a potluck party too!
This is a vegetarian recipe but if you want some meat in it, add in some chicken slices!
Curry Fusilli - Serves 2
For curry powder (A):
- 1 tsp coriander powder
- 1 tsp smoked paprika
- 1 tsp turmeric powder
- 1 tsp double concentrated tomato puree
- 0.5 tsp lemongrass powder
- 0.5 tsp white pepper powder
- 0.5 tsp siriracha chilli sauce
- 0.25 tsp ground ginger
- 1 pinch mixed spice powder
- 1 pinch extra hot chilli powder
- 2 portions of fusilli (or other short pasta)
- 1 carrot
- 2 inches cucumber
- 3 mushrooms
- 1 white onion
- 1 clove garlic
- 1 big handful of spinach leaves
- 1 handful of cashew nuts
- 1 small knob butter
- Sea salt, to season
- Set the pasta of your choice away to boil, with a good dash of salt. Drain and rinse briefly once done.
- Mix up the ingredient of the curry powder (A) into a small bowl, with just enough water to make it into a thick gravy. Feel free to go crazy with the chilli powder if you like it really hot. Then, set the mixture aside.
- Mince the garlic and onion, and cut the carrot, cucumber and mushrooms up into bite-sized pieces.
- In a hot skillet, sauté the garlic and onion with butter.
- Then add the carrots and cook with a little drizzle of water until its is cooked through. Then, toss in the mushrooms when the carrot is almost done.
- Finally, add in the cooked pasta, spinach and curry powder mixture. Mix well, and season with salt to taste.
- Once the spinach has wilted down just barely, serve with cashew nuts, which can be salted, sweet or toasted. The nuts not only adds a good crunch in each bite, but its creaminess complements the spices in the curry beautifully.
We spent twenty minutes putting this meal together but inhaled it in under five. Not a healthy way of eating, we know. But it was so yummy we couldn’t help it. So don’t worry if you take longer than we did doing the cooking. If time is really short for you on a week night, we assure you the eating part will be done in a jiffy!
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