Easy one pot creamy curry pasta
This effortless curry pasta is a delicious concoction of curry flavors and pasta in a creamy sauce, only you just need one pot to make this.
Servings: 4
Calories: 675kcal
Equipment
- 1 six quart Instant Pot
- 1 Colander
- 1 set measuring cups and spoons
Ingredients
- 1.5 tbsp olive oil
- 2 tbsp garlic finely chopped
- 1 cup onions finely chopped
- 1 tsp Kosher salt or adjust to taste
- 1.5 tsp curry powder I have used McCormicks
- 1 tsp red chili powder or use paprika
- 1 tsp ground turmeric
- 3 tbsp tomato ketchup
- 3 tbsp creamy peanut butter
- 1 can chickpeas I have used a 14 oz can here.
- 1/2 cup diced carrots
- 1/2 cup green peas frozen or fresh both work
- 1/2 cup baby corn chopped into 1/2 inch pieces
- 3/4 cup green beans chopped into 1 inch pieces
- 10 oz fusilli pasta Pls refer blog post for more ideas
- 14 oz coconut milk I have used canned regular coconut milk.
- 1.5 cup water Use vegetable broth for more flavor.
- 1.5 tbsp lemon juice freshly squeezed
- 1.5 tbsp cilantro finely chopped
Instructions
Prep work
- Drain the canned chickpeas in a colander, rinse well and set aside. Chop the veggies and assemble the remaining ingredients.
Instant Pot Pasta
- Insert the inner pot into the inner pot, plug in and press SAUTE-NORMAL. Set the timer to 10 mins. Wait for the display to read HOT.
- When the display reads HOT, add the olive oil. Allow the oil to heat up for 1 min. Tip in the chopped garlic and saute until the garlic begins to brown.
- Now, add the onions and salt. Stir to combine and saute the onions till they are translucent.
- At this stage, add the ground spices (turmeric, curry powder and chili powder) along with the peanut butter and tomato ketchup.
- Mix well until the spices and the peanut butter are evenly incorporated with the onions, taking care not to burn the spices. If you sense them burning, press CANCEL.
- Now, add the vegetables along with the chickpeas. Stir well to combine.
- Tip in the pasta and spread it into an even layer. Add the coconut milk next followed by the water.
- DO NOT STIR. Gently press the pasta down using a spatula, so that it is fully immersed.
- Squeeze in the lemon juice. Press CANCEL. Ensure that the sealing ring has been fitted well into the lid.
- Close the Instant Pot and turn the VALVE to SEALING. Press PRESSURE COOK- HIGH PRESSURE. Set the timer to 4 minutes.
- Allow the cooking cycle to complete. As soon as the cooking cycle is complete, do a quick pressure release by turning the VALVE to VENTING.
- Press CANCEL before opening the lid. After opening the lid, add the finely chopped cilantro and gently stir to combine.
- Serve hot.
One pot curry pasta(stovetop)
- Heat a 5 quart Dutch oven or a similar heavy bottomed pan with olive oil. When the oil is hot, tip in the garlic and allow it to begin to brown.
- At this stage, add the onions and salt and saute the onions till pink and translucent.
- Now, add the ground spices, tomato ketchup and peanut butter. Stir to combine.
- To the pan, add the vegetables and drained chickpeas. Stir well to make sure that the spices coat the veggies and chickpeas completely.
- Add 3 cups boiling hot water and stir well.
- Next, add 1.5 cups coconut milk, reduce the heat to the lowest and allow the mixture to come to a boil. This takes anywhere
- When the mixture comes to a boil, add the pasta and cook for 9 mins or for as long as the package recommends.
- Stir the pasta for a few times in between, to ensure that it doesn't stick to the bottom.
- Check if the pasta is cooked after 9 mins. If it is not done, continue to cook for 2 mins longer.
- When done, finish with a garnish of finely chopped cilantro and a squeeze of lemon juice.
Notes
- Before making pasta in the Instant Pot, make sure you take note of the cooking times mentioned on your pasta package.
- For getting pasta right in the Instant Pot, it is important to understand and use the right cooking times.
- You will find more information on pasta cooking times and technique in my Penne Arrabbiata post.
- When making pasta in the Instant Pot, please do not use high fat liquids like heavy cream or coconut cream as a cooking base. The chances of the BURN signal popping up are higher in this case.
- I have used regular canned coconut milk that is unsweetened for this recipe. Light or low fat coconut milk will also work well here.
- Creamy peanut butter works best for this recipe. Chunky peanut butter takes a longer time to completely melt.
- Once you add the pasta and the liquid to the IP, do not stir.
- You must do a quick pressure release as soon as the cooking cycle is complete to avoid over cooked pasta.
- The pasta may look watery as soon as you open the Instant Pot. But as time goes by and pasta cools down, it will settle down and come to the right consistency.
- Instant Pot is, for me, a convenient way to cook many things. But if you do not own one, then you can make this in a pan too. Please read the METHOD section for the details.
- Please note that the pasta to water ratio will be different if you are making this over the stovetop.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
Calories: 675kcal | Carbohydrates: 80g | Protein: 18g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 781mg | Potassium: 800mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3262IU | Vitamin C: 21mg | Calcium: 86mg | Iron: 6mg
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