Coconut milk curried macaroni

Large macaroni pasta cooked in a curried sauce with coconut milk to a creamy consistency

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a big skillet. Add chopped garlic and cook for one minute. Then add chopped shallot, let it sweat. Then add choped tomatoes, let it cook covered for 2 minutes. Add tomato paste, tumeric powder, chilli powder and kitchen king masala. Add some water if needed and cook covered until raw smell gone. Then add the honey. Add four cups of water, required amount of salt and bring it to a boil. Add pasta and cook covered until pasta is al dente and most of the water is gone. Then add a can of coconut milk, cook on slow flame until coconut milk thickens into a creamy gravy coating the pasta. Serve with butter/ chopped cilantro/red pepper flakes if needed.