Ingredients
Scale
- 12 oz spaghetti or your favorite pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon mustard seeds
- 10–12 curry leaves
- 1 teaspoon ground turmeric
- 1 teaspoon red chili powder
- 1 cup coconut milk
- 2 tomatoes, chopped
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Parmesan cheese, grated (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the mustard seeds and let them sizzle until they begin to pop.
- Add the curry leaves, onion, garlic, and ginger. Sauté until the onion is translucent and fragrant, about 5 minutes.
- Stir in the turmeric and red chili powder, letting the spices bloom for another minute.
- Add the chopped tomatoes and cook until they soften, releasing their juices, about 3-4 minutes.
- Pour in the coconut milk, stirring well to combine. Allow the sauce to simmer for 5 minutes, thickening slightly.
- Toss the cooked pasta into the skillet, ensuring each strand is coated with the rich, creamy sauce. Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil leaves and a sprinkle of Parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
