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Cascade Kitchen: Coconut curry pasta

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When it comes to food (and everything else) I’m protective of my time. And when I have limited time, I don’t want to spend an hour of it in the kitchen making something that will take me 10 minutes to eat.

Enter coconut curry pasta, your new favourite dish to make when you don’t feel like cooking. All together, it takes about 15 minutes and is very low effort, and only has a handful of ingredients. It’s creamy, it’s filling, and it’s unintentionally vegan. (Unless you add meat. Whatever floats your boat.)

There are a lot of really great things about this meal: it’s simple, it’s cheap, and if you’re making it for yourself, you’ve got enough leftovers for at least two more meals. (Hello lunch you don’t have to buy at UFV.) It’s also versatile: you can sub chicken bouillon for veggie, you can throw in prawns or chicken or sausage, and, if you’re feeling really adventurous, you can spice it up with habaneros and/or green curry paste in place of the red.

Make it for your friends and family and bask in the glory of being the best chef they know. Just don’t tell them how easy it was or you’ll never be allowed to make anything else.

Ingredients

  • Half a box of linguine
  • 1 pepper
  • 1 onion
  • 1 can coconut milk
  • 15 ml (1 tbsp) red curry paste
  • 15 ml (1 tbsp) curry powder
  • 30 ml (2 tbsp) vegetable bouillon
  • Salt and pepper

Instructions

  1. Cook those noodles, dudeles, and set ‘em aside.
  2. Thinly slice the pepper and onion, and fry ‘em up in a large pan. If you’re adding meat, now’s the time.
  3. Add remaining ingredients to the veggies and cook until it thickens (about 5 minutes).
  4. Throw the pasta in and toss it about until everything is soaked in sweet, sweet sauce.
  5. You did it! Eat your creation!

Image: Cat Friesen/The Cascade

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