One-Pan Curry Pasta
This one-pan curry pasta is such a quick and easy recipe that it is perfect for a quick lunch, a simple side dish, or a late-night snack. Serve it as a side dish with seared meat or a grilled piece of fish, or you can turn it into a meal by adding some roasted vegetables or your favorite protein (chicken or shrimp is always a favorite). This isn't in any way an authentic Indian or Thai curry, think more like the flavor of a curried chicken salad but in mild, warm creamy, comforting pasta form!
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- 1 onion
- 1 carrot
- 3 garlic cloves
- 2 tbsp butter
- 4 ½ cups broth -see note 1
- 2 tsp curry powder
- ½ tsp salt
- 1/4 tsp sugar
- pinch black pepper
- 10 oz pasta - see note 2
- 1 cup frozen peas
- ½ cup cream
Start by preparing the vegetables
Peel and finely chop the onion, carrot, and garlic.1 onion
3 garlic cloves
Set to one side.
To cook the pasta and sauce
Melt the butter in a large pan (see note 3)2 tbsp butter
Add the onions and carrot and sweat them off for 5 minutes until softened.
Add the garlic and stir together until it smells fragrant.
Pour in the broth, then add the curry powder, salt, sugar, and black pepper.4 1/2 cups broth
2 tsp curry powder
1/2 tsp salt
1/4 tsp sugar
pinch black pepper
Bring to a simmer and then add in the pasta and the frozen peas. Stir well, then reduce the heat to a medium, so the broth is barely simmering.10oz pasta
1 cup frozen peas
Stir the pasta every couple of minutes, so the pasta doesn't stick.
Test the pasta after 9 minutes if it's not ready, check again at 10 minutes. (see note 4)
Once the pasta is cooked, add the heavy cream to the remaining liquid in the pan. Turn up the heat and boil for a minute to thicken the sauce.1/2 cup heavy cream
- I use chicken or vegetable broth for this recipe.
- You want to pick a pasta shape that can withstand stirring. So a penne or a rigatoni is excellent. Farfalle (bowtie) pasta isn't a great option as the ends tend to break off when you stir the pasta.
- You want a large pan so that all of the pasta gets a chance to sit in the liquid. I like to use a wide, high sided skillet; it makes it easier to stir without covering the stovetop.
- One-pan pasta takes a little longer to cook than the traditional method. If your water is simmering a little too vigorously, you will find the pasta may cook more quickly, but unevenly. Better to take an extra couple of minutes and use the barest of simmers.
Calories: 483kcal | Carbohydrates: 68g | Protein: 13g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 1428mg | Potassium: 382mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4000IU | Vitamin C: 18mg | Calcium: 63mg | Iron: 2mg