Behold a 30 minute meal that uses only a few staple ingredients, tastes amazing and feels like your having a warm hug.
My ‘Creamy Curried Spaghetti’ begins with sautéed onion, mushrooms and garlic that is closely followed by curry powder and kale. Cooked pasta, fresh herbs and a simple lemon tahini dressing are lastly added to create a hearty bowl of comfort food yumminess!
Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me @ballerina_bites so I can see your wonderful recreations.
1 small onion, diced
6 large mushrooms, sliced
1 garlic clove, peeled and crushed
½ tbsp curry powder
½ tsp chilli powder (optional)
5 kale leaves, storks removed and roughly sliced
(I use gluten free made of rice and corn)
1 heaped tbsp tahini
Juice of 1 small lemon
A small handful fresh chives, thinly sliced
Salt & pepper to taste
In a large pan add a dash of oil or water.
Bring to medium heat and add onion, mushrooms and garlic.
Allow to sauté until mushroom juices have evaporated.
Add curry powder, chilli powder (if using), kale and stir until kale is wilted. (You may need extra water here, if the pan becomes dry.)
Meanwhile add pasta to boiling seasoned water and cook according to the instructions on the packet.
In a small bowl stir together tahini, lemon juice and water.
(The dressing should be quite runny, so add water according to this.)
Once pasta is cooked, drain and add to the pan with tahini dressing, chives, salt & pepper.
Stir until everything is coated in dressing and the dish is hot.
Serve in a large bowl.