Curry Pasta Recipes

Steps:

• Heat a small skillet over medium heat. Add the chickpea flour and cook, stirring frequently, until the flour darkens slightly and smells fragrant, about five minutes. Remove the pan from the heat and pour the toasted chickpea flour into a bowl to cool.
• Heat a nonstick skillet over medium-high heat. Add the red bell peppers and curry leaves and cook for 2 minutes, stirring constantly. Mix in the cubed chicken and cook, stirring frequently, until no longer pink, about 5 minutes. Stir in the ginger-garlic paste and fry for 30 seconds.
• Combine the turmeric, cayenne pepper, and chickpea flour. Sprinkle the spice mixture over the chicken mixture and cook, stirring constantly, for 2 minutes. Pour in 1/4 cup of water to prevent the spices from sticking to the bottom of the pan. Dissolve the coconut powder in 1 cup of water. Pour it over the chicken mixture and reduce the heat to low. Stir the mixture occasionally while you prepare the pasta.
• Fill a large pot with well-salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Transfer the hot spaghetti to a serving bowl and pour the chicken mixture over the pasta. Garnish with sliced green chilies, cilantro, and lemon slices.

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
• In a large bowl, combine the curry powder, salt, mayonnaise and lemon juice. Add cooked pasta and toss to coat. Then add the apple, sultanas or raisins, green onion, carrots, tofu and nuts. Mix well. Serve and enjoy!

Steps:

• Start sauce first, as it needs to simmer to thicken.
• Pour the can of broth into a medium sized pot and start simmering it.
• Carefully add 1/2 stick of butter, cut into chunks. Stir until melted.
• Add the curry powder, whisking to make sure there are no lumps.
• Sample the sauce to see if the flavor suits you or if you need to add more curry powder.
• In a separate pot, start making the pasta according to the package directions. Drain when done and add the remaining butter, stirring to coat.
• When the sauce has simmered for 5 or 10 minutes, carefully add the coconut cream.
• Sample the sauce again to be sure the flavor is right for you. Notice how the coconut cream enhances the curry flavor without diluting it-mmmm!
• Continue simmering the sauce, whisking occasionally, until it reaches the thickness you desire, or until you cannot stand waiting any longer.
• Serve the sauce over the pasta with a side of crusty bread to dip.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• While the pasta is cooking, mix kecap manis, curry powder, curry paste, and vinegar in a small bowl until combined.
• Melt 1 tablespoon butter in a pan over medium-high heat. Add onions and garlic and cook for 1 minute. Remove from the heat and let sit for 2 minutes.
• Flake salmon and add to the onion. Add curry sauce and blend. Put back on the heat for 1 minute, then remove.
• Drizzle with olive oil to ensure salmon is not dry and add remaining tablespoon butter.
• Drain pasta and add to the pan with salmon and curry sauce. Mix until combined and heat through, 2 to 3 minutes.