September 18, 2013

Curried Spaghetti

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More cross-cultural culinary fun! I love, love this idea. Curried pasta is a great flexitarian option. For a heartier meal, top it with crumbled paneer (fresh Indian cheese), or grilled chicken or seafood. Adapted from a recipe in Taste & Travel International magazine.

       Curried Spaghetti pleases flexitarians. Credit: Susan Sampson


1 tsp (5 mL) ground coriander
1/2 tsp (1 mLeach: ground cumin, ground fenugreek, kosher salt
1/4 tsp (1 mL) each: ground turmeric, ground black pepper
12 oz
(375 g) spaghetti
2 tbsp (30 mL) tomato paste
1 tbsp (15 mL) lime juice
2 tbsp (30 mL) extra virgin olive oil
2 green onions (white + green parts), trimmed, cut in segments (1/2-inch/1 cm)
1 small green chili, seeded, thinly sliced
2 cloves garlic, pressed or minced
1 tsp (5 mL) puréed ginger
Kosher salt to taste
1/4 cup (60 mL) coarsely chopped cilantro

Masala: In small bowl, stir together spices.

Spaghetti: In pot of boiling, salted water, cook spaghetti on medium heat 12 minutes, or until al dente.

Meanwhile, in small bowl, stir together tomato paste and lime juice.

In 12-inch (30 cm) skillet, heat oil on medium until shimmery. Add onions, chili, garlic and ginger. Stir 30 seconds. Add masala. Stir 30 seconds. Remove from heat. Stir in tomato paste mixture.

Drain spaghetti, reserving 1/2 cup (125 mL) cooking water. Stir 1/4 cup (60 mL) cooking water into tomato mixture. Add spaghetti. Toss to coat well. Add some or all of remaining cooking water to moisten (if desired). Adjust salt. Sprinkle with cilantro.

Makes 4 servings.

Tool Time: Use a kitchen rasp (Microplane) to purée the ginger and garlic.

M is for Masala: A masala is an Indian spice blend. It can be a powder or a paste, but is more familiar as the former. Curry powder is the world’s most famous masala.