Quick Curry Pasta With Ground Beef And Pineapple Recipes

Steps:

• Heat a small skillet over medium heat. Add the chickpea flour and cook, stirring frequently, until the flour darkens slightly and smells fragrant, about five minutes. Remove the pan from the heat and pour the toasted chickpea flour into a bowl to cool.
• Heat a nonstick skillet over medium-high heat. Add the red bell peppers and curry leaves and cook for 2 minutes, stirring constantly. Mix in the cubed chicken and cook, stirring frequently, until no longer pink, about 5 minutes. Stir in the ginger-garlic paste and fry for 30 seconds.
• Combine the turmeric, cayenne pepper, and chickpea flour. Sprinkle the spice mixture over the chicken mixture and cook, stirring constantly, for 2 minutes. Pour in 1/4 cup of water to prevent the spices from sticking to the bottom of the pan. Dissolve the coconut powder in 1 cup of water. Pour it over the chicken mixture and reduce the heat to low. Stir the mixture occasionally while you prepare the pasta.
• Fill a large pot with well-salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Transfer the hot spaghetti to a serving bowl and pour the chicken mixture over the pasta. Garnish with sliced green chilies, cilantro, and lemon slices.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat olive oil in a large skillet over medium-high heat and cook ground beef until browned and crumbly, 5 to 10 minutes. Add pineapple and leek and cook over high heat for 5 minutes. Pour in a few tablespoons of the pineapple juice. Season with curry, chicken granules, salt, and pepper.
• Stir in ketchup and tomato paste and mix well. Cover skillet and simmer sauce over low heat for 5 to 8 minutes. Add more pineapple juice if sauce appears dry. Pour in cream and mix with drained penne.

Steps:

• In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned, 2 minutes. Add green beans and pineapple and cook, stirring, until pineapple starts to release juices, 1 minute. Add broth and coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer until green beans are crisp-tender, 8 minutes. Serve over rice, topped with basil.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• While the pasta is cooking, mix kecap manis, curry powder, curry paste, and vinegar in a small bowl until combined.
• Melt 1 tablespoon butter in a pan over medium-high heat. Add onions and garlic and cook for 1 minute. Remove from the heat and let sit for 2 minutes.
• Flake salmon and add to the onion. Add curry sauce and blend. Put back on the heat for 1 minute, then remove.
• Drizzle with olive oil to ensure salmon is not dry and add remaining tablespoon butter.
• Drain pasta and add to the pan with salmon and curry sauce. Mix until combined and heat through, 2 to 3 minutes.