Curry and pasta may not sound like it goes together. It’s certainly not traditional – but I see no reason why that should be a problem! As a Brit, things like curry on chips are pretty common, so why not pasta? And it works really well.
I used chickpeas in this one, but sometimes I add peas, or other beans if I like. You could also add spinach if you wanted to make it greener!
The sauce is all made in one pot so there’s not too much hassle there, and you can easily change the spiciness by adding more chilli or not, if you like.
Indian Style Pasta
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 chilli, chopped
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garam masala
- 1 can chopped tomatoes
- 1 tbsp tomato puree
- 2 tbsp soya milk
- 1 tbsp plain flour
- Salt & Pepper
- Fry the onion, chilli and garlic until softened, and then add the spices.
- Once the spices are stirred through, add in the chickpeas and tomato puree, and cook for a couple of minutes.
- Stir through the chopped tomatoes, milk, and flour, and cook for five minutes until the sauce becomes thick and smooth.
- Season and serve with the cooked pasta!