Veggie-packed curry
8
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
If you’ve never tried pairing pasta with a curry sauce, don’t worry. The pasta marries together to soak up the Thai inspired sauce of coconut milk, ginger and curry paste, making this meatless main a delicious and inspired meal. Serve with lime wedges on the side for extra zing.
Ingredients
Dry pasta
180 g, linguine
Red capsicum
1 medium, thinly sliced
Carrot(s)
1 medium, cut into matchsticks
Red onion
1 medium, halved, thinly sliced
Red curry paste
1 tbs, Thai variety
Fresh ginger
2 tsp, finely grated
Vegetable stock, liquid, salt-reduced
3 cup(s), (750ml)
Light canned coconut milk
1 cup(s), (250ml)
Savoy cabbage
2 cup(s), (170g), finely shredded
Lime rind
1 tsp, finely grated
Lime juice
1 tbs
Fresh coriander
¼ cup(s), chopped
Lime(s)
1 medium, cut into wedges, to serve
Instructions
1
Combine linguine, capsicum, carrot, onion, curry paste, ginger, stock and coconut milk in a large, deep pot or saucepan and bring to the boil over high heat. Gently boil, uncovered, for 8 minutes, stirring and turning linguine frequently with tongs.
2
Stir in cabbage and cook, stirring, for a further 2 minutes, or until linguine is tender and liquid has reduced and thickened slightly.
3
Remove from heat, season with salt and stir in lime rind and juice. Serve sprinkled with coriander and lime wedges on the side.
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