Cauliflower Curry with Pasta

    30 minutes

    A hybrid between pasta and curry, this is the best of both worlds! I think spaghetti or tagliatelle work best with this recipe but you can use other pasta shapes if you prefer.

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    Serves: 4 

    • 500g spaghetti
    • 2 tablespoons oil
    • 1/2 onion, diced
    • 1 clove garlic, diced
    • 1 chilli, diced
    • 2 teaspoons curry powder
    • 2 teaspoons turmeric
    • 2 pinches cayenne
    • 2 pinches ground cloves
    • 2 pinches nutmeg
    • 2 pinches ground cinnamon
    • 4 spring onions, sliced
    • 400g cauliflower, cut into florets
    • 300ml vegetable stock
    • 2 tablespoons soy sauce
    • coriander leaves, to garnish

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring a saucepan of salted water to boil and cook pasta until al dente, about 10 minutes. Drain and rinse with cold water. Don't overcook!
    2. Heat the oil in a large saucepan and fry onions, garlic and chilli a few minutes. Add all the spices, cauliflower and spring onion and fry briefly. Pour in stock, cover and simmer 5 minutes.
    3. Stir in the pasta and soy sauce, bring to a simmer then serve, garnished with coriander leaves.

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