One-Pot Pasta - Curry Masala Spaghetti with Fresh Tomatoes and Courgette (Zucchini)
A one pot pasta dish where pasta and sauce cook together, resulting in luscious spaghetti doused in a silky curry gravy.
Course: Main Dish
Cuisine: Fusion, Vegan
Keyword: curry, one pot pasta, spaghetti, vegan pasta
Author: Teenuja Dahari - veganlovlie.com
250gpastaof choice, we used gluten-free corn spaghetti [9oz]
300gvine-ripened tomatoes[2 medium] diced
200gcourgette (zucchini)[1 medium, 7oz] cut into ribbons
100gcarrot[1 medium, 3.5oz ] cut into julienne or matchsticks
5 - 6white mushroomssliced (or any other type of mushrooms)
1teaspoonminced gingercheck out our post on how to pre-mince ginger and preserve it, see notes
2clovesgarlicfinely chopped or minced
5 - 6curry leavesfresh or dried
1tablespoonmild curry powder
1small hot green chillioptional
1.75 - 2litreshot water[7 - 8 cups] adjust as needed depending on the type of pasta
Salt and pepper to taste
Coriander leavesor cilantro for garnish
In a pot or pan (with lid), heat one tablespoon coconut oil on medium temperature. Once heated, add in the diced tomatoes. Cook until tomatoes are a little soft and have started to break down.
Next add in the carrots and cook covered for about 7 – 10 minutes or until almost cooked.
Add the mushrooms and cook for about 2 minutes. If you like the courgettes to be well cooked, you can stir them in at this stage, else leave them for the end if you like a bit of crunchiness.
Remove the vegetables from the pan and set aside.
In the same pan, with the heat on medium, add one tablespoon of coconut oil. Add in the minced ginger and garlic. Sauté for about 30 seconds, then add in the curry leaves, chillies (if using), curry powder and turmeric. Roast for about 30 seconds then add about 4 cups hot water and 3/4 teaspoon of salt (or to taste).
Bring the sauce to a boil, then add in the spaghetti (break in half if it doesn’t fit into the pan). 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 minutes. After 2 minutes, stir and continue to cook uncovered while stirring occasionally so that the pasta doesn’t stick, especially if you are using gluten-free pasta.
As the pasta cooks and the water evaporates, check the pasta for doneness.
Add more water if required to cook the pasta further or to add more sauce. 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 to the pre-cooked vegetables). Stir and turn off the heat.
Adjust salt to taste if needed. Sprinkle on the paprika and pepper. Garnish with some chopped coriander leaves and serve warm.