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Pasta in curry sauce with spring vegetables

Pikantne Main Dishes Asian Fusion Cuisine 30 min Medium 20 wyświetleń ~24.49 PLN * - (0)
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Description

Delicate pasta in an aromatic curry sauce with spring vegetables is a Polish-modern proposal for a quick lunch. The dish combines a creamy base of coconut milk and the flavorful depth of curry with crunchy asparagus, fresh bell pepper, and sweet carrot. The bold sauce with soy sauce and a bit of butter gives it a slightly salty-umami character, while the parsley highlights the freshness. The dish looks impressive thanks to the colorful vegetables and creamy consistency of the sauce; it can be served with grated lime or fresh herbs. This is an ideal option for a quick family lunch or dinner with guests when we want to combine Polish seasonal ingredients with Asian flavors.

Ingredients Used

Ingredients (16)

Servings:
4
  • Pasta 320 g
  • Rapeseed oil 30 g
  • Butter 20 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Red bell pepper 1.1 szt. (~200 g)
  • Carrot 2.5 szt. (~200 g)
  • Asparagus 200 g
  • Green peas 150 g
  • Coconut milk 200 ml
  • Soy sauce 30 ml
  • 🌿 Przyprawy
  • Curry 6 g
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Parsley 1 pęczek (~30 g)
  • Honey 20 ml
💰 Szacowany koszt dania: ~24.49 PLN (6.12 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash all the vegetables. Cut the bell pepper in half, remove the seeds and cut into thin strips about 1 cm wide. Peel the carrot and cut into thin sticks (julienne) — preferably thin, so it softens faster. Snap off the tough ends of the asparagus (bend the stem where it naturally breaks) and cut into pieces 3-4 cm long; cut thicker stems in half lengthwise. Peel the onion and chop it into small cubes. Peel the garlic and finely chop it or press it through a garlic press.

Ingredients: Red bell pepper, asparagus, Onion, Garlic
Use a cutting board and a sharp knife. If you don't feel confident cutting in julienne, slice the carrot into thin rounds. Breaking off the asparagus helps get rid of the tough parts without wasting any.

Cooking pasta

2

In a large pot, bring 3 liters of salted water to a boil (about 10 g of salt per 1 liter). When the water is boiling, add the pasta and cook according to the package instructions minus 1-2 minutes (it should be al dente). Keep an eye on the time by stirring every 2 minutes to prevent the pasta from sticking. Drain the pasta, reserving 100 ml of the cooking water (it will be useful for thinning the sauce).

Ingredients: Pasta
Use a large pot (min. 4 l). Drain the pasta using a colander. The starchy cooking water helps the sauce cling better to the pasta.

Frying vegetables

3

Heat a large skillet (preferably 26-28 cm) over medium heat. Pour in the canola oil and add the butter, allowing it to melt (30-40 seconds). Add the chopped onion and sauté for 3-4 minutes until the onion becomes translucent and slightly golden. Add the garlic and sauté for 30 seconds until fragrant (do not burn). Add the carrot and sauté for 2 minutes, then add the bell pepper and sauté for another 2 minutes. Finally, add the asparagus and peas, sauté for another 2-3 minutes — the vegetables should be tender but still have a slight crunch (check with a fork).

Ingredients: Rapeseed oil, Butter, Onion, Garlic, Red bell pepper, asparagus, Green peas
Use a wide non-stick skillet. Stir with a wooden spoon every few seconds to sauté evenly. If the vegetables start to burn, reduce the heat and add 1-2 tablespoons of water.

Preparing the sauce

4

Reduce the heat to medium-low. Add curry to the pan with the vegetables and stir for 30 seconds to toast the spices — you will notice a more intense aroma. Pour in the coconut milk and soy sauce, quickly mix with a wooden spoon, scraping up the browned bits from the bottom of the pan. Bring the sauce to a gentle simmer (small bubbles), then cook for 3-4 minutes until the sauce thickens slightly. If the sauce is too thick, add 2-3 tablespoons of pasta cooking water to thin it to the desired consistency.

Ingredients: Curry, Coconut milk, Soy sauce
Use a flat pan with a large surface area to allow the sauce to evaporate and thicken faster. Stir constantly while adding coconut milk to avoid lumps. This is a key step: the sauce should be creamy, not watery.

Finishing and Combining

5

Add the drained pasta to the prepared sauce and 100 ml of the reserved cooking water, one spoon at a time if needed. Stir vigorously for 1-2 minutes until the pasta is evenly coated with the sauce. Add salt and pepper to taste — season carefully, as soy sauce already contains salt. If you want a gentle contrast, add honey and mix (optional). Taste the pasta: al dente means a slight resistance when biting, but without a hard center.

Ingredients: Pasta, Salt, Black pepper, Honey
Use long kitchen tongs or two wooden spoons for mixing. If the sauce does not stick to the pasta, add more cooking water one spoonful at a time.

Serving

6

Transfer the pasta with sauce to warmed plates. Sprinkle with chopped parsley for freshness. Serve immediately — the sauce tastes best hot and creamy. If desired, serve with a wedge of lemon for a tangy contrast (optional).

Ingredients: Parsley
Use large flat plates to create an impressive presentation. Serve immediately — the sauce may thicken as it cools.

Fun Fact

💡

The curry cuisine has its roots in South Asian kitchens, but in Poland, curry spices appeared in home-cooked dishes in the 20th century as a way to quickly diversify meals. The combination of coconut milk with Polish spring vegetables creates a mild, modern twist.

Best for

szybki obiad rodzinny kolacja z przyjaciółmi

Tips

🍽️ Serving

Serve on warmed plates, sprinkled with fresh parsley. A light cucumber and dill salad or pickled radishes make a great contrast with the dish. You can add toasted cashews for crunch (optional).

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days. When reheating, warm in a pan over medium heat, adding 1-2 tablespoons of water or coconut milk to restore the creamy consistency. Freezing is not recommended, as coconut milk may separate.

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