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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. Â The recipe. Â This is a pasta but instead of being Italian, it is Indian – made with curry. Â It is a really great spin. Â The noodles are a good texture for this meal. This dish has such beautiful color with the curry making it yellow. Â 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. Â 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