Spaghetti with Coconut Milk & Curry

Spaghetti with Coconut Milk, Curry, and Sun-Dried Tomatoes | Recipe from Danielle at I Will Not Eat Oysters

I don’t know why it’s happening, but after writing my second cookbook, Food You Love But Different, I’ve started to transition into creating recipes for pasta, toast, and sweets exclusively. Maybe it’s because there is a pasta and a toast chapter in the book? Or maybe it’s because it’s easy for me to throw together? Possibly because my girl loves pasta? Oh wait, it might be those four two-pound boxes of spaghetti I got from Costco, an impulse purchase. I can’t pin point it. Whatever it may be, I’m not upset about it.

I have become obsessed with searching the internet and my 5 pasta cookbooks for simple pasta recipes since “the transition”. I came across this nice little tidbit in Zoe Weiner BA article: a single strand of spaghetti is called spaghetto…

and gnocco is one gnocchi…

and I will never be the same. At least I’ll have the right words to use when answering my mom’s daily question about how my daughter ate her dinner.

This vegetarian (and could be made vegan) spaghetti dish looks deceiving. It appears to be your basic glossed, creamy, pasta that borders a carbonara and a vodka sauce. But she aint that. She’s got some hidden powers: curry powder. It’s my dad’s secret weapon in his tomato salads and scrambled eggs. I learned to use the spice in small amounts to add warmth and flavor to almost anything from a slaw to, well… this pasta. Not just for chicken and chickpeas.

When I buy curry powder I go for a mild yellow one. When you find a brand that you like, stick with it. You can make your own mix too which would be fresher for sure, but I don’t mind a good store-bought one.

Instead of using heavy cream, which was my original thought when creating this recipe, I checked my pantry to see what was there and found a can of coconut milk which was next to the massive jar of sun-dried tomatoes, another Costco impulse purchase. And that’s how this recipe all came together.  Take that and check out your pantry for dishes you can make with whatever is in there. Pasta dishes are the easiest to clear out that pantry which is what is on my to-do list this next week.

Thoughts and things I had while writing this post:

  • The oil from a jar of sun-dried tomatoes is GOLD. Going to use it to stir-fry vegetables and make a salad dressing with.
  • My cookie dough consumption is totally out of control and I need an intervention… but also don’t, leave me be. I have eaten 2 of these cookie dough balls as I’m writing. That was lunch.
  • I really wanted to call this recipe Curry in a Hurry since it really is a fast recipe but also because it was the name of my favorite Indian joint in NYC (28th & Lex).
  • If you don’t like the flavor of curry, which at this point, I don’t know why you’re still reading this, you can substitute with combination of turmeric and cumin instead.

 

Spaghetti with Coconut Milk, Curry, and Sun-dried Tomatoes | Recipe from Danielle at I Will Not Eat Oysters
Spaghetti with Coconut Milk, Curry, and Sun-dried Tomatoes | Recipe from Danielle at I Will Not Eat Oysters

Spaghetti with Coconut Milk, Curry, and Sun-dried Tomatoes | Recipe from Danielle at I Will Not Eat Oysters
Spaghetti with Coconut Milk, Curry, and Sun-dried Tomatoes | Recipe from Danielle at I Will Not Eat Oysters
Spaghetti with Coconut Milk, Curry, and Sun-dried Tomatoes | Recipe from Danielle at I Will Not Eat Oysters

Spaghetti with Coconut Milk, Curry, and Sun-dried Tomatoes | Recipe from Danielle at I Will Not Eat Oysters

 

SPAGHETTI W/ COCONUT MILK & CURRY

MAKES 3-4 SERVINGS

THE THINGS

1 lb dried spaghetti

1 tbsp oil from sun-dried tomatoes
2 cloves garlic, roughly chopped
1/2 cup sun-dried tomatoes, oil squeezed out and roughly chopped
1 tsp mild curry powder
14 oz can coconut milk
1/4 cup grated Parmesan
kosher salt
black pepper

Parmesan, for serving
chopped cilantro, for serving

THE WAY

Bring a large pot of heavily salted water to a boil. Cook the spaghetti according to package directions for al-dente. Don’t drain! Pasta will be transferred to the sauce from the pot.

Meanwhile, prepare the sauce. In a large skillet, heat the sun-dried tomato oil, garlic, and sun-dried tomatoes over medium heat. Cook until fragrant, about 1 minute. Add the curry powder and cook for another 30 seconds. Add the coconut milk and stir until the coconut milk begins to bubble gently. Add grated parmesan and season with salt and pepper. Scoop out a cup or so of pasta cooking water and then transfer the spaghetti, using tongs, from the pot to the sauce. Add a splash or two of pasta water and toss until the sauce coats the spaghetti and is glossy. If you find that the sauce is too thick, add more pasta water and keep tossing and cooking.

Divide the spaghetti among serving plates and enjoy with more grated parmesan cheese and chopped cilantro.

Spaghetti with Coconut Milk, Curry, and Sun-dried Tomatoes | Recipe from Danielle at I Will Not Eat Oysters
Spaghetti with Coconut Milk, Curry, and Sun-dried Tomatoes | Recipe from Danielle at I Will Not Eat Oysters
Spaghetti with Coconut Milk, Curry, and Sun-dried Tomatoes | Recipe from Danielle at I Will Not Eat Oysters

Spaghetti with Coconut Milk, Curry, and Sun-dried Tomatoes | Recipe from Danielle at I Will Not Eat Oysters

12 Comments

  • Reply March 19, 2019

    Eclare

    This was fantastic. It hits everything. Made it with whole grain protein pasta. My four year old devoured it and I just want to eat it all night. Thank you!!

    • Reply March 20, 2019

      iwillnoteatoysters

      AHHH!!!!! That makes me so happy. I don’t know about you but I find it hard to always make a quick and easy recipe that literally the whole family loves. I’m happy you guys enjoyed this!! Give your four year old a big hug from me! (Not in a creepy way. I can just appreciate when a kid sits for a meal and eats well).

  • Reply March 22, 2019

    Alexandra Zweig

    So. I just started dating a chef who is also Italian. We met while talking about food of course. He asked what I cook and I said mainly Jewish/Israeli/Eastern European, but said mostly tho all the time I want to stuff my face just with pasta alone. We made a date to cook together. We went out last night and I showed this to him. We’re gonna make it today and I’m so damn excited!! Pasta is truly my kyrptonite. My sick food is just fettuccini with butter and salt. So really I could just live off of that. Thank you!!

    • Reply March 24, 2019

      iwillnoteatoysters

      AHHHH!! This sounds like such a good date night food. Pasta is my kryptonite too. My mom also used to make me buttered pasta when I was sick. It was mostly pastina though. Let me know how it goes!! Thank you!!

      • Reply May 23, 2019

        SB

        Just made this for dinner and it was so friggin’ good! Couldn’t stop going back to the pot for “one more bite”…

        • Reply May 24, 2019

          iwillnoteatoysters

          So happy you liked it!!!! I will eat at least 2 bowls of this and then take my fork over to the pan to “finish it off so we don’t have to save the little bit that’s left”.

  • Reply March 27, 2019

    Maclean Nash

    Since you posted this recipe, I have been looking forward to making it and last night was the night!
    My boyfriend and I loved it! The sauce packs a ton of flavour, came together quickly and made an average Tuesday feel special.
    Before plating, we added a couple handfuls of spinach and cracked plenty of pepper and salt and it was was perfect!
    Next time, I think we will add prawns for extra texture!

    Thank you so much for sharing a new favourite!

    • Reply March 28, 2019

      iwillnoteatoysters

      YES!!! I’m so happy you guys enjoyed it! Thank you for sharing this! Going to make it with prawns too next time. I’ll be sure to throw spinach in there too!!

  • Reply April 12, 2019

    Andrea

    This was so good! I made it for a family dinner and it was a smashing success (i.e. everyone went back for a seconds). The only slight change I made was with the cheese. I’m a vegan so I substituted the parmesan for a dairy-free equivalent, and it was fantastic! It’s super creamy, packed a lot of delicious flavors, and most importantly it took barely any time at all to throw together. My only regret is that I didn’t make more of it. Thank you for creating and sharing your delicious recipe!!

    • Reply April 12, 2019

      iwillnoteatoysters

      That’s excellent!!! Thank you so much! So happy you and your family enjoyed it!

  • Reply June 11, 2019

    Lance

    First, this is awesome. I recently dropped most meat from my diet and love this as I love pasta. So, I made this tonight. The only issue I have with the recipe is not enough of the oil… I left most of it in.

    The other is the last step. I always take a ladle or two of the pasta water and put it in a measuring cup, then drain the pasta in the sink, put it back into the large pot, then add the sauce into the past and add the pasta water as needed. It is easier than trying to move the pasts to the skillet.

  • Reply September 13, 2019

    Alex

    Loved this meal! It’s such an unusual combo of ingredients but works so well. Made it tonight after having it bookmarked for months. Thank you for sharing :)

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