Hi everyone, Today Kevin is sharing with us a one pot meal
where pasta and sauce cook together in one pan, resulting in luscious spaghetti doused
in a silky curry gravy.
This is a dish that you can make in just about 30 minutes including prepping time.
At this time of the year, courgettes or zucchini are in season and tomatoes are at their peak
bursting with flavours.
This season’s bounty fresh and inexpensive vegetables make this pasta dish an ultimate
end-of-summer meal.
For this dish, Kevin is cutting the carrots into julienne, as we think they will work well
with the spaghetti.
If you are using other types of pasta, you may want to cut the carrot into other shapes,
like half-moons or diced.
Using a vegetable peeler, slice the courgette or zucchini into ribbons.
These will weave beautifully into the spaghetti but ribbons also create an interesting texture
in the overall dish.
Kevin’s adding in a few white mushrooms but you can use any other types of mushrooms.
In fact, this dish is very versatile and you can substitute the other vegetables too
with seasonal ones or with what is available to you.
We want the tomatoes to melt into the sauce, so dice them rather small.
Slice about ¼ of a large yellow onion. You can add more or less to your taste.
Finely chop 2 cloves of garlic. Or you can omit the garlic if you don’t like it.
We are going to sauté the vegetables first. You can sauté them either with some water
or one tablespoon of coconut, olive or vegetable oil. With the heat on medium, add in the tomatoes
and cook for about 5 minutes or until they have softened and started to break down.
We like to use a wide base frying pan or wok with a lid. We are going to use the same pan
to cook the pasta. A large pan allows for quick evaporation and less risk of the pasta
becoming over-cooked. Next add in the carrots and cook covered for
about 7 – 10 minutes or until they are almost cooked.
Sautéing the vegetables first allow for a little more control on how much time the vegetables
and pasta are cooking for. The vegetables are then mixed back into the
pasta at the end when it is almost done. Check on the carrots and add a little salt,
then add in the mushrooms and cook for 2 more minutes. If you like the courgettes to be
well cooked, you can stir them in at this stage. But we are leaving them for the end
as we like them a bit crunchy. We find that the acidity in the tomatoes tend
to slow down the cooking process of the pasta as it interferes with the starch. At least,
that is the case with the corn pasta that we are using. So, we will keep the vegetables
aside for now. In the same pan, with the heat on medium,
add one tablespoon of coconut or other oil. Add in the minced ginger and garlic. We usually
keep pre-minced ginger on hand. And we have another video where we’ve demonstrated
how to we this. You can check the description for the link.
Add in the curry leaves, curry powder and turmeric.
Roast for about 30 seconds then add about 4 cups of water and salt to taste
or ¾ teaspoon.
Once the sauce comes to a boil, add in the
spaghetti (break them in half if they don’t quite fit into the pan). We are using gluten-free
corn spaghetti but any type of pasta will do. Stir the spaghetti into the sauce, and
then add 3 more cups of hot water or as needed to cover the pasta.
Cover and cook for 2-3 minutes. Once the pasta has softened lightly, stir and continue to cook
uncovered until the end. Stir occasionally so that the pasta doesn’t stick, especially
if you are using gluten-free pasta. As the water evaporates, check the pasta for
doneness. The key here is to use enough liquid but not too much to start with. Add more water
as required to cook the pasta further or to add more sauce to your liking.
When the pasta is cooked up to 75%, add in the onions. Stir and cook for about 1 minute
then add in the pre-cooked vegetables as well as the courgette ribbons (if you did not add
them in beforehand). Stir and turn off the heat.
The noodles will soak up the juices from the tomatoes and the vegetables, resulting into
a tangy sweet spicy exquisite dish with complex flavours.
Adjust salt to taste if needed. Optionally, you can sprinkle on some sweet paprika and
black pepper. Stir and keep covered for one more minute
before serving. Garnish with some chopped coriander leaves and serve warm.
Surprisingly enough curry marries really well with pasta. It may sound like pure comfort
food but the tomato-based sauce keeps it light.
This one-pot meal does require that you stand there with it and stir occasionally.
But 20 minutes, or even less, is all that it’s going to take to be ready.
This one-pot magic is one to make for an easy
weeknight dinner with leftovers that reheat well for next day’s packed lunch.
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Have a great week and see you next time.