Indian Curry Pasta Salad
User Reviews
5
27 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
6 servings
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Calories
323 kcal
-
Course
Side Dish, Main Course, Salad
Indian Curry Pasta Salad
Report
Indian Curry Pasta Salad is full of fresh herbs and spices with tender chicken breasts and fusilli pasta, in a flavorful creamy sauce.
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Ingredients
- 16 ounces fusilli pasta macaroni or small shell pasta, dry
- 1 tablespoon olive oil
- 1 lb chicken breast chopped, cooked
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 4 curry leaves optional
- 6 cloves garlic minced
- 1 tablespoon ginger grated
- 1 jalapeño desseded and finely chopped
- 1 onion finely diced, small, white
- 2 cherry tomato finely chopped
- 1 cups baby bella mushroom sliced
- 1/3 cup peas defrosted, frozen, sweet
- 1/2 cup carrot shredded
- 2 teaspoons cumin powder
- 1/2 tablespoon garam masala
- 2 teaspoon paprika
- 1 teaspoon red pepper flakes crushed
- 1 teaspoon oregano
- 1 teaspoon Turmeric
- 1 teaspoon salt or to taste
- 4 tablespoons cilantro chopped
- 1 tablespoon lemon juice
- 2 tablespoons Parmesan Cheese grated
Instructions
- Bring a large pot of salted water to a boil, and cook pasta per package directions aiming for al dente. Drain pasta, drizzle it with a bit of olive oil, and set it aside.
- Place a large nonstick pan over medium-high heat and heat the olive oil.
- Once the oil is hot, temper mustard seeds and cumin seeds for about 30-60 seconds.
- Add curry leaves, minced garlic, ginger, and half of the cilantro. Saute for 1-2 minutes.
- Next, add the chopped jalapeno and onion. Saute for 2-3 minutes, till the onions turn translucent.
- Then add tomatoes, and season the mixture with salt. Continue to saute until the tomatoes are cooked.
- Add the mushrooms, stir and saute for 5-7 minutes or till the mushrooms are cooked.
- After that, add the green peas and carrots. Continue to saute for 2 more minutes.
- Then add the turmeric, cumin powder, garam masala, paprika, oregano, and crushed red pepper flakes.
- Toss into the mixture the cooked pasta and chicken. Adjust for salt.
- Garnish with the remaining cilantro, Parmesan cheese, and a drizzle of lemon juice. Serve.
Nutrition Information
Show Details
Calories
323kcal
(16%)
Carbohydrates
32g
(11%)
Protein
30g
(60%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
66mg
(22%)
Sodium
492mg
(21%)
Potassium
485mg
(10%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
3017IU
(60%)
Vitamin C
49mg
(54%)
Calcium
67mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 30g | 60% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 66mg | 22% |
| Sodium | 492mg | 21% |
| Potassium | 485mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 3017IU | 60% |
| Vitamin C | 49mg | 54% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
27 reviews
Excellent
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