If you love pasta and have a passion for curry (as a lot of vegetarians do,) then this is the sort of fusion dish you will crave once in a while. I was a slave to Milestones for years before I could find a recipe that could approximate it. Now I make it about once a month. Click here for the original knock-off recipe, but my knock-off of the knock-off is even easier and just as addicting as the original. Serve with a wedge of naan cheesebread and a crisp green salad.
2 cups dry penne
1 small apple, cored and sliced
1/2 cup pineapple tidbits
1 small onion, sliced
2 tbsp butter or ghee
1 cup Patak’s Sweet Mango Chutney
1 can coconut milk
2 tbsp Patak’s Mild Curry Paste
dash of vinegar
Unsweetened coconut and grated Parmesan cheese
Cook and drain the pasta. In a large saucepan, caramelize the onions in the butter or ghee (about 10 minutes.) Once onion is caramelized, add apple and cook about 1 minute. Add the curry paste and coat the onions and apple, cooking another 2 minutes. Add the coconut milk and dash of vinegar and simmer until reduced to about half. This makes a rich, flavourful, and delicious sauce. Add the pasta and pineapple. Transfer to a plate and top with a dollop of chutney, a sprinkle of coconut or grated Parmesan.
Like anything spicy, this is probably even better the next day…but I wouldn’t know because there are never any leftovers.
