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!
Responses
comments – I answer every one.
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.