Good night to all my Hive friends.
Pasta curry is a creative fusion dish that blends the creamy texture of pasta with the rich, spiced, and aromatic flavors of Sri Lankan cuisine. It’s a perfect harmony between Western and Sri Lankan tastes, bringing the best of both worlds into one satisfying meal. This dish is not only delicious but also nutritious. I usually prepare it without adding colorful vegetables like carrots, leeks, or bell peppers. Whenever you crave something different yet comforting from your usual rice and curry, pasta curry makes a wonderful choice for either lunch or dinner.

Ingredients...

200g of boiled pasta.
1 Cup of coconut milk.
1 Small onion.
About 4 cloves of garlic.
Curry leaves.
1 small pic Pandan leaves.
2 pieces of cinnamon.
1/2 Teaspoon of chili powder.
1/2 teaspoon of turmeric powder.
Salt as needed.
Two green chilli pods.
1/2 teaspoon of curry powder.
1/2 Teaspoon of Fenugreek seed.
1/2 Teaspoon of mustard powder.
2 Tablespoon of coconut oil.

The order of preparation.

Step 1:-
First, I finely chopped the onions, garlic, and green chilies.

Step 2:-

Next, I placed a cooking pan on the stove and added about two tablespoons of coconut oil. Once the oil was heated, I added fenugreek seeds, onions, garlic, cinnamon, curry leaves, pandan leaves, and green chilies, and mixed them well.

Step 3:-
Next, add chili powder, turmeric powder, curry powder, roasted curry powder, and salt as needed, and cook for about 2–3 minutes.

Step 4:-
Finally, add the boiled pasta and cook well for about 2 minutes. Then remove it from the stove.

Once prepared, this pasta curry becomes a flavorful and comforting dish that the whole family can enjoy. The smooth pasta absorbs the spices beautifully, creating a mouthwatering taste with every bite. Whether you serve it warm for lunch or as a filling evening meal, this unique recipe is sure to bring joy and satisfaction to your table.