| Prep: 15 mins | Cook: 12 mins – 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 418 | 21g | 4.9g | 44g |
| sugars | fibre | protein | salt |
| 4g | 3g | 13g | 0.87g |
As I sat, fork twirl poised over a plate of my Garlic and Curry Plant Pasta, I was struck by the harmony of the delicious flavors that resulted from very simple but thoughtfully chosen ingredients. Inspired by my upbringing in California’s sunny valleys, I aimed to blend the nutritious benefits of the West Coast cuisine with the comforting familiarity of classic American dishes. What I ended up with is a medley of tastes hauntingly similar to spaghetti aglio e olio, but with an added twist.
The Making of a Delightful Dish
The list of the ingredients may seem quite straightforward – minced garlic, olive oil, curry powder, curry plant leaves, sea salt, black pepper, Parmesan cheese, lemon zest and juice, cherry tomatoes, and fresh basil. However, the magic lies in how these elements interact. As a mom, I’ve learned the importance of fueling my family with healthier alternatives without compromising on taste. This recipe accomplishes that with the inclusion of plenty of fresh ingredients, like tomatoes and basil, full of vitamins and antioxidants.
The Benefits of a Well-Balanced Plate
Not only is this a dish full of flavor, but it also offers important health benefits. The rich olive oil base serves as a source of good fat, which according to Healthline can help reduce the risk of heart disease, while the hearty helping of garlic introduces anti-inflammatory properties to the dish. And the cherry on top? The addition of curry plant leaves brings a hint of the exotic, and is a nod to the wealth of spices and flavors that exist in global cuisines.
I adore how a dish so simplistically beautiful as this Garlic and Curry Plant Pasta can also serve as a powerhouse of nutritional goodness. It’s perfect to serve alongside a glass of California chardonnay or alongside a light green salad to complete your meal.
In all its colorful and aromatic glory, this recipe encapsulates everything I stand for in my cooking – simplicity, health, and an avid love for flavors. I hope it brings the same joy to your table as it has consistently brought to mine.
What You’ll Need
- 1 pound of spaghetti
- 4 cloves of garlic, minced
- 1/2 cup of olive oil
- 1 teaspoon of curry powder
- 2 tablespoons of fresh curry plant leaves, finely chopped
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of Parmesan cheese, grated
- 1 lemon, zested and juiced
- 2 cups of cherry tomatoes, halved
- 1/4 cup of fresh basil, chopped
Method
Step One
Start by bringing a large pot of salted water to boil. Once boiling, add the spaghetti and cook according to the packet instructions until al dente. Drain the pasta, reserving 1 cup of pasta water. Set aside.
Step Two
In the meantime, in a large sauté pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
Step Three
Next, add the curry powder, finely chopped curry plant leaves, salt, and black pepper to the pan with the garlic. Stir frequently to combine and heat the spices through for about 2 minutes.
Step Four
Once the spices are heated, add the cooked and drained spaghetti into the pan. Stir to evenly coat the spaghetti strands with the garlic and spice mixture. If the pasta seems too dry, add a little bit of the reserved pasta water.
Step Five
Add the grated Parmesan cheese and lemon zest to the pan with the pasta. Stir until the cheese is melted and pasta is well coated. If needed, adjust seasoning with more salt and pepper.
Step Six
Finally, add the cherry tomato halves, fresh basil, and lemon juice to the pan. Toss everything together until well combined. Serve the pasta hot, garnished with a sprinkle of additional Parmesan cheese if desired. Enjoy your Garlic and Curry Plant Pasta!
