One-Pot Pasta - Curry Masala Spaghetti with Fresh Tomatoes and Courgette (Zucchini

• Vegan

• Produce

  • 1 100g, 3.5oz ] carrot, medium
  • 1 200g, 7oz] courgette, medium
  • 2 300g, 10.5oz] vine-ripened tomatoes, medium
  • 1 Chilli, small hot green
  • 1 Coriander
  • 2 cloves Garlic
  • 1 tsp Ginger
  • 5 Mushrooms, white
  • 1 Onion, small

• Pasta & Grains

  • 505 1/4 g Pasta

• Baking & Spices

  • 1 tbsp Curry powder, mild
  • 1/2 tsp Paprika, sweet
  • 1 Salt and pepper
  • 1 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Frozen

  • 5 Curry, fresh or dried leaves

• Liquids

  • 7 cups 1.75 - 2 litres] hot water

Found on veganlovlie.com

Description

Ingredients

• 250 g [9oz] pasta of choice (we used gluten-free corn spaghetti)
• 2 medium [300g, 10.5oz] vine-ripened tomatoes, diced
• 1 medium [200g, 7oz] courgette (zucchini), cut into ribbons
• 1 medium [100g, 3.5oz ] carrot, cut into julienne or matchsticks
• 5 – 6 white mushrooms, sliced (or any other type of mushrooms)
• 1 teaspoon minced ginger (check out our post on how to pre-mince ginger and preserve it)
• 2 cloves garlic, finely chopped or minced
• 5 – 6 curry leaves (fresh or dried)
• 1 tablespoon mild curry powder
• 1 teaspoon turmeric
• 1 small hot green chilli (optional)
• 1 small onion, sliced
• ½ teaspoon sweet paprika
• 2 tablespoons coconut oil
• 7 - 8 cups [1.75 - 2 litres] hot water, adjust as needed depending on the type of pasta
• Salt and pepper to taste
• Coriander leaves (cilantro) for garnish

Directions

• In a pot or pan (with lid), heat one tablespoon coconut oil on medium temperature. Once heated, add in the diced tomatoes. Cook until tomatoes are a little soft and have started to break down.
• Next add in the carrots and cook covered for about 7 – 10 minutes or until almost cooked.
• Add the mushrooms and cook for about 2 minutes. If you like the courgettes to be well cooked, you can stir them in at this stage, else leave them for the end if you like a bit of crunchiness.
• Remove the vegetables from the pan and set aside.
• In the same pan, with the heat on medium, add one tablespoon of coconut oil. Add in the minced ginger and garlic. Sauté for about 30 seconds, then add in the curry leaves, chillies (if using), curry powder and turmeric. Roast for about 30 seconds then add about 4 cups hot water and ¾ teaspoon of salt (or to taste).
• Bring the sauce to a boil, then add in the spaghetti (break in half if it doesn’t fit into the pan). Stir the spaghetti into the sauce, and then add 3 more cups of hot water or as needed to cover the pasta.
• Cover and cook for 2 minutes. After 2 minutes, stir and continue to cook uncovered while stirring occasionally so that the pasta doesn’t stick, especially if you are using gluten-free pasta.
• As the pasta cooks and the water evaporates, check the pasta for doneness.
• Add more water if required to cook the pasta further or to add more sauce. When the pasta is cooked up to 75%, add in the onions. Stir and cook for about 1 minute then add in the pre-cooked vegetables as well as the courgette ribbons (if you did not add them to the pre-cooked vegetables). Stir and turn off the heat.
• Adjust salt to taste if needed. Sprinkle on the paprika and pepper. Garnish with some chopped coriander leaves and serve warm.