Korean Curry Pasta

Korean Curry Pasta is a delightful fusion dish that combines the comforting flavors of Korean curry with al dente pasta, creating a unique and satisfying meal. This vegetarian dish is both vibrant and aromatic, perfect for a cozy dinner or a quick lunch.

Ingredients

• Spaghetti - 200 grams
• Vegetable oil - 1 tablespoon
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Korean curry powder - 2 tablespoons
• Coconut milk - 200 ml
• Soy sauce - 1 tablespoon
• Vegetable broth - 100 ml
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon, for garnish
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and diced onion, sautéing until the onion becomes translucent.
3. Add the julienned carrot, sliced bell pepper, and zucchini to the skillet. Cook for about 5 minutes until the vegetables are tender.
4. Stir in the Korean curry powder and cook for an additional minute to release the flavors.
5. Pour in the coconut milk, soy sauce, and vegetable broth. Stir well to combine and bring the mixture to a simmer.
6. Let it simmer for about 5-7 minutes, allowing the sauce to thicken slightly. Season with salt and black pepper to taste.
7. Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly with the curry sauce.
8. Serve hot, garnished with chopped green onions and sesame seeds.

Nutrition

• Calories: 550
• Protein: 12 g
• Carbs: 80 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the vegetables.
• Contains healthy fats from coconut milk, promoting heart health.

Tags