Creamy Curry Noodles / Pasta
This recipe is creamy and delicious. It is combining curry and pasta in a unique way. Mostly we have our curry with rice or flat bread but combining the pasta with curry is so creamy and so yummy.
Equipment
- Blender or liquefier
- Pan or pots
Ingredients
- Goat meat wash and cook till tender with garlic, ginger, onion powder, salt and seasoning cube
- ¼ Cup Meat stock from cooking the goat meat or water
- 5-6 Mini Sweet Pepper / Bell Pepper de-seed (2-3 regular size)
- 4 Spring onions halved (divide in 2 equal parts) and chopped one half
- 1 Medium Red/Purple onions slice
- 1 Medium Yellow/White onions slice and halved (Divide into 2 equal parts)
- 3 Green Thai Pepper / Green habanero pepper de-seed (Use more pepper if you can handle the heat)
- Cilantro / Coriander / Parsley Leaves Handful
- 3 TBSP Coconut Oil or any cooking oil
- ½ cup Shrimp Cooked
- 1 TSP Amchar Masala Ground (Optional)
- 1 TSP Cumin Ground
- 1 TSP Ground Cardamom Ground
- 1 TBSP Jamaican curry Powder (Optional)
- 1 TBSP Ground Turmeric Powder
- 1 TBSP Curry Powder
- 1 Can Coconut milk About 398ml to 400ml
- 1-1½ Cup Egg Noodles / Any pasta
- Seasoning Cube
- Salt to taste
Instructions
- Place pot on medium heat, once it is hot, add 1 Tbsp coconut oil and allow to heat.
- Then add in the onions and allow to sauté till it softens, stirring constantly so it doesn’t burn.
- Then add in the mini sweet pepper and allow to soften.
- Then add the green Thai pepper, add the cilantro/coriander/parsley and the spring onion. Stir and allow to soften. (Depending on the quantity of veggies you are using, it should take about 10 to 20 mins to soften)
- Then transfer everything into a blender and blend until it is smooth, it turns into a paste / puree.
- Then set that aside.
- In a medium size pot, add water (enough to cook the pasta or egg noodles), add salt (optional: a tsp of oil) into the water and allow to boil.
- Once the water is boiled, add the pasta / egg noodles and allow to cook. (NOTE: we don’t want to fully cook the pasta / noodles, it should be about 3 mins away from been fully cooked).
- Then transfer the pasta / egg noodles into a sieve so that all the water drain out and set aside.
- Now, place a pan on heat and once it is hot, add 2 Tbsp coconut oil and allow to heat. Once it is hot, add the saved / halved chopped onions and allow to sauté, stirring constantly so it doesn’t burn.
- Then add the cooked goat meat and stock/water and stir it, allow to cook for about 3-5 mins
- Now add the curry, Jamaican curry (if using), ground turmeric, Amchar masala (if using), cumin, ground cardamom and stir.
- Allow to cook for about 5 mins.
- Then add the veggies puree (the blended vegetables we did at the beginning), then stir.
- Use about 1/2 cup of water to rinse the blender and pour that into the sauce and stir.
- Then add the coconut milk (the quantity of the coconut milk will determine the quantity of the sauce. For 2 serving use 1 can = 398ml of coconut milk. Increase the quantity of coconut milk if making more servings.)
- Then stir and allow to simmer for about about 3 mins.
- Add the cooked shrimps and cook for another 3 mins.
- Add salt and seasoning cube to taste and stir.
- (NOTE: At the stage the curry sauce is ready and you can stop here if you don’t want to combine the curry and the pasta/noodles. The curry can be eaten with boiled white rice, flat bread, etc)
- Now add the cooked pasta / egg noodles and stir until the noodles/pasta is thoroughly combined.
- Then add the chopped spring onions and stir.
- Remove from heat.
- Enjoy!
- With Love, B!