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Curry Pasta

This dish is a perfect combination of two cuisines that I absolutely love, Italian and Indian. The savory and bold flavors of curry, along with the creamy coconut milk and tangy diced tomatoes, make this dish a burst of flavor in your mouth. Not to mention, it's easy recipe to make, perfect for busy weeknight
5 from 12 votes
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Course: main dish
Cuisine: Indian, Italian
Keyword: Curry, Pasta
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 8
Calories: 469kcal
Author: Sophie Viau

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion sliced fine
  • 2 cloves of fresh garlic minced
  • 1 teaspoon turmeric powder
  • 2 tablespoons of curry powder
  • 1 can (14.4 oz) diced tomatoes
  • Salt and black pepper to taste
  • 1 cup of frozen peas
  • 1 tablespoon sugar
  • 1 can (13.6 oz) coconut milk you can also use 1 ¼ cups of heavy cream if you prefer
  • 1 package (16 oz) uncooked penne pasta

Instructions

  • In a large pot of water cook pasta according to the package directions until you have al dente pasta. Drain and set aside.
  • In a large skillet, heat the olive oil over medium-high heat. Add the sliced onion and sauté until it's translucent, about 5 minutes.
  • Add the minced garlic and sauté for another minute, until fragrant.
  • Add the turmeric and curry powder, stirring until fragrant.
  • Pour in the diced tomatoes, coconut milk and salt to season. Let it simmer for 5-10 minutes.
  • Add the green peas and sugar, stirring until combined.
  • Add the cooked pasta to the creamy curry sauce and toss until it's coated in the sauce.
  • Remove from heat and let it rest for a few minutes, it's important to note that the pasta will continue to absorb the sauce as it sits, so the sauce becomes thicker as it cools. Make sure to stir the pasta well before serving to ensure that the sauce is evenly distributed.

Notes

This creamy curry pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. Just reheat it in the microwave or on the stovetop before serving.
While this recipe can be stored in the refrigerator for a few days, I wouldn't recommend freezing it. Pasta tends to become mushy and loses its texture when frozen and thawed. Additionally, the coconut milk may separate when thawed and reheated, affecting the overall texture and flavor of the dish. It's best to enjoy this recipe fresh or store it in the refrigerator for a few days.

Nutrition

Calories: 469kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 3mg | Potassium: 98mg | Fiber: 2g | Sugar: 3g | Vitamin A: 154IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 1mg