Easy Curry Pasta (One Pot)

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Easy Curry Pasta (One Pot)

This easy Curry Pasta is a one pot recipe that requires minimal effort and is super flavourful.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: European, Indian

Servings: large portions

Calories: 1323kcal

Author: Emily Roz

Ingredients

2 tablespoon olive oil
1 white onion finely chopped
3 garlic cloves minced
½ teaspoon mustard seeds
½ tsp cumin seeds
⅛ teaspoon ground ginger
½ teaspoon ground turmeric
½ teaspoon garam masala
½ teaspoon paprika or mild chilli powder
250 g pasta any short pasta e.g. rigatoni, paccheri, fusilli
300 ml cream light or single cream
600 ml chicken stock 1 chicken stock cube with 600ml of boiling water or 600ml chicken broth
3 tablespoon mayonnaise
salt and pepper

For garnish

5 g fresh coriander cilantro
chilli flakes

Instructions

Place a pan (that has a lid) on medium heat and drizzle with olive oil. Add in the onion and garlic. Fry for 3-5 minutes, stirring frequently until the onions have softened.
Once the onions have softened, add in the cumin seeds, mustard seeds, ground turmeric, garam masala, ground ginger, and paprika. Fry for another 3-5 minutes on low/medium heat until aromatic. It should smell incredible!
Add in the pasta followed by the chicken stock, cream, mayonnaise, pinch of salt and grind of pepper. Bring up to the boil, then reduce to medium and let the pasta gently bubble away for 10 minutes. Stir occasionally to ensure the pasta doesn't stick to the base of the pan.
After 10 minutes, the liquid should have reduced by two thirds (if there is very minimal liquid, add another 100ml of water and give everything a stir), add on the lid and leave to cook on low heat for 3-5 minutes. Once again, stirring occasionally to prevent the pasta from sticking to the base of the pan.
Your pasta should be cooked to perfection! Taste and season accordingly with more salt, pepper, or extra any spices you'd like! Divide between 2-3 bowls and garnish with chopped cilantro (coriander) and chili flakes. Serve up and enjoy!

Notes

Step-by-Step Photos: my blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up this page to find them!

Storage: once your curry pasta has cooled, place into airtight containers and into the fridge for up to 3 days.

Freezing: once again, leave your one-pot pasta to cool, then place in containers and don't forget to label them with the date and contents. When you're ready to eat, leave in the fridge overnight to defrost.

Reheating: if reheating in containers, leave the lid ajar and add in 1 tablespoon of milk (this ensures that the pasta remains moist and creamy). Heat until piping hot. Alternatively, place the curry pasta into a pan and onto medium/low heat. Add in 2 tablespoon milk and gently simmer until piping hot.

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