creamy curry pasta

This effortless curry pasta is a delicious concoction of curry flavors and pasta in a creamy sauce, only you just need one pot to make this.

Easy one pot creamy curry pasta

olive oil

tbsp garlic (finely chopped)

onions (finely chopped)

tsp Kosher salt (or adjust to taste)

curry powder (I have used McCormicks)

tsp red chili powder (or use paprika)

tsp turmeric

tbsp tomato ketchup

peanut butter

chickpeas

carrots

green peas (frozen

baby corn

green beans

oz fusilli pasta (Pls refer blog post

oz coconut milk (I have used canned regular coconut milk.)

water (Use vegetable broth

lemon juice (freshly squeezed)

cilantro (finely chopped)

Drain the canned chickpeas in a colander, rinse well and set aside. Chop the veggies and assemble the remaining ingredients.

Prep work

Insert the inner pot into the inner pot, plug in and press SAUTE-NORMAL. Set the timer to 10 mins. Wait for the display to read HOT.

When the display reads HOT, add the olive oil. Allow the oil to heat up for 1 min. Tip in the chopped garlic and saute until the garlic begins to brown.

Now, add the onions and salt. Stir to combine and saute the onions till they are translucent.

At this stage, add the ground spices (turmeric, curry powder and chili powder) along with the peanut butter and tomato ketchup.

Mix well until the spices and the peanut butter are evenly incorporated with the onions, taking care not to burn the spices. If you sense them burning, press CANCEL.

Now, add the vegetables along with the chickpeas. Stir well to combine.

Tip in the pasta and spread it into an even layer. Add the coconut milk next followed by the water.

DO NOT STIR. Gently press the pasta down using a spatula, so that it is fully immersed.

Squeeze in the lemon juice. Press CANCEL. Ensure that the sealing ring has been fitted well into the lid.

Close the Instant Pot and turn the VALVE to SEALING. Press PRESSURE COOK- HIGH PRESSURE. Set the timer to 4 minutes.

Allow the cooking cycle to complete. As soon as the cooking cycle is complete, do a quick pressure release by turning the VALVE to VENTING.

Press CANCEL before opening the lid. After opening the lid, add the finely chopped cilantro and gently stir to combine.

Serve hot.

Instant Pot Pasta

Heat a 5 quart Dutch oven or a similar heavy bottomed pan with olive oil. When the oil is hot, tip in the garlic and allow it to begin to brown.

At this stage, add the onions and salt and saute the onions till pink and translucent.

Now, add the ground spices, tomato ketchup and peanut butter. Stir to combine.

To the pan, add the vegetables and drained chickpeas. Stir well to make sure that the spices coat the veggies and chickpeas completely.

Add 3 cups boiling hot water and stir well.

Next, add 1.5 cups coconut milk, reduce the heat to the lowest and allow the mixture to come to a boil. This takes anywhere

When the mixture comes to a boil, add the pasta and cook for 9 mins or for as long as the package recommends.

Stir the pasta for a few times in between, to ensure that it doesn't stick to the bottom.

Check if the pasta is cooked after 9 mins. If it is not done, continue to cook for 2 mins longer.

When done, finish with a garnish of finely chopped cilantro and a squeeze of lemon juice.

One pot curry pasta(stovetop)

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Easy one pot creamy curry pasta

Top 1 creamy curry pasta recipes from across the web

The most viewed creamy curry pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy one pot creamy curry pasta

The most viewed creamy curry pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine