Delicious local Bhuna curry sauce and turmeric pasta to create the perfect curry dish!
I love creating quirky dishes... originally I wanted to create a curry infused pasta but after trying different recipes - I couldn't create the perfect combination with pasta and sauce flavours. After playing around with flavours, I settled for a turmeric flavoured pasta with Cocohut's Bhuna curry sauce. For this recipe, I've teamed up with Alexa, from Cocohut and kept produce as local as possible. We've added some chicken breast to our curry dish however if you wanted to keep it vegan/veggie both the sauce and pasta is vegan friendly.
Serves between 4-6 people
Evening meals can always seem like such a chore. You can create this simple curry pasta dish using only 2 pots! Using the below recipe should create enough for 4-6 people and maybe some leftover for lunch the next day. Cooked too much? Don't worry our pasta dishes should stay fresh and ready to eat for up to 3 days in the fridge.
Bhuna Curry Pasta dish.
To create my Bhuna curry pasta dish, you will need the following:
500g Turmeric pasta - hit the link to purchase some of our turmeric pasta!
1 500g jar of Bhuna curry sauce - hit the link to purchase one of Alexa's delicious curry sauces.
340g of chicken breast (leave without if keeping it vegan)
2 mixed peppers
500g of fresh baby spinach
50g of fresh coriander
Boil water in a saucepan ready to add the turmeric pasta
Pre-heat a frying pan to a medium heat. Dice up the chicken breast and add this to the frying pan
Whilst the chicken is cooking, dice up the mixed peppers and add this to the frying pan.
Add the Bhuna Curry sauce to the chicken and mixed peppers and stir.
Once the pasta water is boiling, add the turmeric pasta and boil for 7-9 minutes (depending on how soft you'd like the pasta)
Whilst waiting for the pasta to boil, dice up the baby spinach and add it to the curry sauce and leave on a low heat. Keep stiring!
Once boiled, drain the turmeric pasta and add it to the chicken and curry mix.
Mix together on a low heat and serve, adding fresh coriander on top and some crunchy popadoms on the side!