By Kavitha Subramanian
Coconut milk curried macaroni
1 step
Prep:8minCook:20min
Large macaroni pasta cooked in a curried sauce with coconut milk to a creamy consistency
Updated at: Thu, 17 Aug 2023 03:35:27 GMT
Nutrition balance score
Unbalanced
Glycemic Index
53
Low
Glycemic Load
59
High
Nutrition per serving
Calories732 kcal (37%)
Total Fat23.8 g (34%)
Carbs112.8 g (43%)
Sugars14.9 g (17%)
Protein19.6 g (39%)
Sodium60.7 mg (3%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 boxshell pasta
large
1can coconut milk
2shallots
big regular sized shallots
10 clovesgarlic
3Roma tomatoes
firm
5bird chillies
thai, finely chopped
1 tblstomatoe paste
1 tspkashmiri chilli powder
½ tsptumeric powder
1 tspmasala
2 tsppeanut oil
or any other cooking oil
2 tablespoonHoney
cilantro
chopped, for garnish
Crushed red pepper flake
for garnish
Instructions
Step 1
Heat oil in a big skillet. Add chopped garlic and cook for one minute. Then add chopped shallot, let it sweat. Then add choped tomatoes, let it cook covered for 2 minutes. Add tomato paste, tumeric powder, chilli powder and kitchen king masala. Add some water if needed and cook covered until raw smell gone. Then add the honey. Add four cups of water, required amount of salt and bring it to a boil. Add pasta and cook covered until pasta is al dente and most of the water is gone. Then add a can of coconut milk, cook on slow flame until coconut milk thickens into a creamy gravy coating the pasta. Serve with butter/ chopped cilantro/red pepper flakes if needed.
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