Ingredients
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8 oz whole wheat or gluten-free pasta of choice (penne or fusilli work well) gluten-free pasta8 oz whole wheat or gluten-free pasta of choice (penne or fusilli work well)
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1 tablespoon olive oil (or water for oil-free) olive oil1 tablespoon olive oil (or water for oil-free)
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1 teaspoon cumin seeds cumin seeds1 teaspoon cumin seeds
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1 small red onion, finely chopped red onion1 small red onion, finely chopped
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3 garlic cloves, minced garlic3 garlic cloves, minced
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1 inch fresh ginger, grated fresh ginger1 inch fresh ginger, grated
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1 green chili, finely chopped (optional, for heat) green chili1 green chili, finely chopped (optional, for heat)
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2 medium tomatoes, chopped tomatoes2 medium tomatoes, chopped
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1 teaspoon ground coriander ground coriander1 teaspoon ground coriander
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1/2 teaspoon turmeric powder turmeric powder1/2 teaspoon turmeric powder
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1 teaspoon garam masala garam masala1 teaspoon garam masala
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1/2 teaspoon smoked paprika smoked paprika1/2 teaspoon smoked paprika
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1/2 teaspoon salt, or to taste salt1/2 teaspoon salt, or to taste
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1/2 cup canned coconut milk (full-fat recommended) canned coconut milk1/2 cup canned coconut milk (full-fat recommended)
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3 cups fresh spinach, roughly chopped spinach3 cups fresh spinach, roughly chopped
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Juice of 1/2 lemon lemonJuice of 1/2 lemon
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Fresh cilantro, chopped, for garnish cilantroFresh cilantro, chopped, for garnish
Directions
Prepare the masala coconut sauce while your pasta cooks, then combine everything in the same skillet for an easy one-pan finish. Serve immediately for the best flavor and texture. To make this recipe gluten-free, use your favorite gluten-free pasta. For extra protein, toss in cooked chickpeas or lentils.
Steps
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1
Done
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Cook the pasta according to package instructions until al dente. Drain and set aside. |
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2
Done
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Heat the olive oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds. |
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3
Done
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Add chopped onion and sauté until soft and translucent, about 3 minutes. |
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4
Done
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Stir in garlic, ginger, and green chili. Cook for another 1-2 minutes until fragrant. |
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5
Done
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Add chopped tomatoes, ground coriander, turmeric, garam masala, smoked paprika, and salt. Cook until the tomatoes are soft and the mixture is thickened, about 5 minutes. |
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6
Done
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Lower the heat, stir in coconut milk, and simmer for 2 minutes. |
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7
Done
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Add spinach and cook until wilted, about 2 minutes. |
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8
Done
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Toss in the cooked pasta and mix well to coat the pasta with the masala sauce. |
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9
Done
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Squeeze in lemon juice, adjust salt to taste, and serve hot. |
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10
Done
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Garnish with fresh cilantro before serving. |
