An easy-to-do satisfying pasta meal that’s not too heavy on the sauces.
- For curry powder (A):
- 1 tsp coriander powder
- 1 tsp smoked paprika
- 1 tsp turmeric powder
- 1 tsp double concentrated tomato puree
- 0.5 tsp lemongrass powder
- 0.5 tsp white pepper powder
- 0.5 tsp siriracha chilli sauce
- 0.25 tsp ground ginger
- 1 pinch mixed spice powder
- 1 pinch extra hot chilli powder
- Everything else:
- 2 portions of fusilli (or other short pasta)
- 1 carrot
- 2 inches cucumber
- 3 mushrooms
- 1 white onion
- 1 clove garlic
- 1 big handful of spinach leaves
- 1 handful of cashew nuts
- 1 small knob butter
- Sea salt
- to season
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Budget Friendly
Set the pasta of your choice away to boil, with a good dash of salt. Drain and rinse briefly once done.
Mix up the ingredient of the curry powder (A) into a small bowl, with just enough water to make it into a thick gravy. Feel free to go crazy with the chilli powder if you like it really hot. Then, set the mixture aside.
Mince the garlic and onion, and cut the carrot, cucumber and mushrooms up into bite-sized pieces.
In a hot skillet, sauté the garlic and onion with butter.
Then add the carrots and cook with a little drizzle of water until its is cooked through. Then, toss in the mushrooms when the carrot is almost done.
Finally, add in the cooked pasta, spinach and curry powder mixture. Mix well, and season with salt to taste.
Once the spinach has wilted down just barely, serve with cashew nuts, which can be salted, sweet or toasted.
The nuts not only adds a good crunch in each bite, but its creaminess complements the spices in the curry beautifully.