Curry Spaghetti Alfredo Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until halfway cooked through, about 6 minutes. Drain.
• Stir provolone cheese blend, 1 jar Alfredo sauce, drained spaghetti, ricotta cheese, Parmesan cheese, and eggs together in a bowl. Pour into prepared baking dish. Cover the dish with aluminum foil.
• Bake in the preheated oven until hot and bubbling, 60 to 75 minutes. Remove foil from baking dish and top spaghetti with remaining Alfredo sauce.
• Stir marinara sauce and meatballs together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until meatballs are heated through, 15 to 25 minutes. Spoon meatballs and marinara over baked spaghetti.

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:

• 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:

• Heat oil in a pan on medium-high heat.
• Sauté onion, dried basil, dried oregano and lemon grass until it turns soft and a bit golden.
• Dump in ground meat, garlic, curry powder and curry leaves, and stir cook for awhile until the meat is getting done.
• Pour in chicken broth, along with all the ingredients except alfredo sauce and heavy cream.
• Simmer for 25-30 minutes.
• Add in alfredo sauce and heavy cream, stir until it's thickened.
• Season well with salt and pepper.
• Remove curry leaves.
• Save a few cups of the curry sauce and set aside. Mix the rest of the sauce with the cooked spaghetti.
• Before serving pour some curry sauce on top and garnish with parsley.

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, toast curry powder for 2 minutes, stirring frequently. Stir in the milk, salt and pepper., Bring to a boil. Add shrimp; cook until shrimp turn pink, 5-6 minutes. Drain linguine; toss with shrimp mixture and cilantro.