I saw the base of this recipe over at The Endless Meal. I say the base because her recipe called for peanut butter and she used tofu noodles which I took out of my recipe. I have never learned to eat peanut butter. My Father is allergic to nuts. So growing, up we never had nuts in the house. I know, peanut is not a nut. We just had nothing, even with the name of nut in our house. I have never had a peanut butter and jelly sandwich. I did eat a spoonful of peanut butter once. When my kids were young. I made a deal with them that if they tried seven new foods, then I would eat peanut butter. Can I tell you, how game they were to quickly try the new foods we wanted them to try. Now I expect you are also saying, that was not fair, seven for one. They knew how badly, I did not want to have to eat peanut butter.
Oh, yea. The recipe. This is a pasta but instead of being Italian, it is Indian – made with curry. It is a really great spin. The noodles are a good texture for this meal. This dish has such beautiful color with the curry making it yellow. Then adding the red with the peppers and the green with the spinach makes this a beautiful dish for presentation.
- 1 package of spaghetti
- 2 carrots, cut into matchsticks
- 2 stalks of celery, sliced
- 2 leeks, (white and light green parts) cut into slices
- A few handfuls of cherry tomatoes, cut in half
- 1/4 red pepper
- 3/4 package of baby spinach
- Oil for sautéing
- 1 can coconut milk
- 1 can diced tomatoes
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1½ teaspoons curry powder
- 1 chili paste
- 5 cloves of garlic
- 1 tsp pinch of salt
- Prepare the noodles according to package directions.
- Add all the sauce ingredients to a small pot and heat over medium high heat until it comes to a simmer. Remove from heat.
- Put a splash of oil in a pan over medium high heat. Add the carrots, celery and leeks and cook for 5 minutes. Add the peppers and cook for 2 more minutes.
- Finish by adding the spinach and cook until it wilts.
- Add noodles and sauce to the veggies and toss to coat. Enjoy!
I want to try this recipe tonight. I think I will use large pieces and different veggies: mushrooms, broccol, onion,
Questions:
what size can of tomatoes?
how much chili paste?
Also, I have a lemon, not a lime.. Would that work?
Thank you
So glad you want to try this recipe. I used fresh tomatoes so a 14.5 ounce can would be plenty. 2 tablespoons of the chili paste will be plenty. Yes a lemon will work very well. Let me know how it turns out.
All these curry recipes lately have been inspiring me. I need to start cooking it again! The kids didn’t like it when they were little and I haven’t cooked with curry since. But since you started posting all these yummy recipes, I bought some curry powder and made myself curry chicken salad yesterday. Next up, one of your recipes! This looks delicious!
I am so glad you are inspired. Can’t wait to see what you make.
Looks delicious, great flavors! Love all the veggies, yum!
Thx Florian.
Pasta in a curry sounds delicious! All with veggies, I’m pinning this for sure
Thx so much for stopping by. I love using coconut milk as a cream substitute. Works so well with pasta.
I have got to give this a try! YUM!
Please let me know how it turns out if you do.
This looks so good! It’s going on my must make list!
I am sure you will knock this one out of the park.
Do the garlic cloves go into the sauce whole, and then get just tossed in with the noodles/veggies in a whole state? I’m thinking that I might mince them, then sauté them with the veggies instead.
Yes. I did what you are thinking. I sautéed them first and then added them. Sorry my directions were not clear.
I live in a place where there are coconuts, coconuts, and more coconuts, but never imagined I could use coconut milk in pasta…..thanks for the awesome recipe…pinning it too.
Yum, I pinned this recipe!
Loved a vegetarian version, n tat too typically Indian 🙂 Amazing…
I haven’t made very many curry’s before, but this sounds delicious. I think I’m going to have to pick up some curry powder and experiment with it. Thanks for the inspiration!
Happy Blogging!
Happy Valley Chow