CURRIED MINCE MACARONI
This is a regular pasta dinner in my household,and has always been.. even before I got married.Easy to make and scrumptious to eat....
Provided by UmmAzhar
Categories One Dish Meal
Time 35m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- Take a deep pan and heat the 1& 1/2 tbsps oil.
- Add chopped onions and fry till transclucent.
- lower the flame to medium heat and add the garam masala powder and fry for a couple of seconds.
- Add the lamb mince and fry till no longer pink and water has dried up.
- Keep breaking the lumps to ensure the meat is lump free.
- Now add the Ginger-garlic paste ,chilli powder and salt and fry for another minute.
- Add the yogurt and cook for 2-3 minutes,stirring now and then to get a uniform mixture.
- Now add the chopped tomatoes,green chillies,lime juice and the chopped coriander,and mix well.
- Cover the pan and let cook on low flame for 15 mins,till you can see some oil on the top of the curry.
- Cook the pasta as per instructions (a little under done).
- Mix the pasta in the curry and let cook on the lowest flame for a further 5-10 minutes.
- The entire dish should be saucy-- Garnish with a few coriander leaves.
- I usually serve it with some yogurt chutney.
- NOTE:.
- The yogurt might break up due to the heat,so please don't worry about it.It is just a process,that will make the curry,taste tangy rather than creamy.
- I wanted to add a few sugesstions to this recipe after reading the reviews -- the oil can be reduced if your mince is fatty,this is just an estimate,so go by your judgement -- as for the tomatoes,i usually add tin when fresh is not available,and personally i feel it doesnot alter the taste -- .
CURRY MACARONI
This surprised me and I was amazed I could re-create it after my first experiment. A unique tomato based recipe that I made up one night when all I had were a collection of misc ingredients. It is the one leftover my boyfriend and I will eat time after time.
Provided by Liza Boo
Categories Curries
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Bring pot of water to boil.
- Throw in chicken breast, cover and turn off heat, let stand for 10 min or until chicken shreds easily.
- In a separate Med. sized pot brown garlic in olive oil.
- Add Crushed Tomato to garlic
- Add Curry Paste and Oregano.
- Turn to Med. Heat.
- Shred chicken and add to Crushed Tomato Mixture.
- Stir and let sit for 15-20min.
- Add Sugar and Cinnamon stirring thoroughly.
- Add Elbow Mac.
- Allow to cook on Med. for 10-15 more minutes or until noodles are soft.
Nutrition Facts : Calories 502.3, Fat 10.7, SaturatedFat 2.6, Cholesterol 48.4, Sodium 335.4, Carbohydrate 74.1, Fiber 4.5, Sugar 14.6, Protein 26.8
CURRIED MACARONI AND CHEESE
Provided by Bonnie Bennett
Categories Milk/Cream Pasta Side Bake Vegetarian Quick & Easy Cheddar Curry Bon Appétit Rhode Island Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Combine cornstarch, 1 teaspoon dry mustard and 1 teaspoon curry powder in heavy large saucepan. Gradually whisk in milk. Add 2 tablespoons butter. Whisk over medium-high heat until sauce thickens and boils, about 1 minute. Remove from heat. Add cheese and whisk until smooth. Mix in macaroni. Season with salt and pepper. Transfer to prepared baking dish.
- Melt remaining 4 tablespoons butter in heavy large skillet over medium-high heat. Mix in remaining 1/2 teaspoon dry mustard and 1/2 teaspoon curry powder. Add breadcrumbs and stir until crumbs are crisp and golden, about 8 minutes.
- Sprinkle crumb mixture over macaroni and cheese. Bake until warmed through and bubbling at edges, about 30 minutes. Serve hot.
CURRIED MACARONI AND CHEESE
Steps:
- Preheat the oven to 350 degrees F.
- In a large pot, melt the butter with the oil over medium heat. Add in the red onion, garlic, and green chile and saute until tender, approximately 2 minutes. Sprinkle over the curry powder and all of the flour, stirring to create a roux. Whisk to remove the lumps, and cook the flour for approximately 1 minute.
- Slowly pour in the milk while whisking to create a curried creamy sauce over low heat.
- Bring the sauce to a simmer, and continue whisking for 2 minutes. Remove the pot from the heat, discard the green chile, and add 2 cups grated Provolone, and stir until smooth.
- Add the cooked macaroni to the curry sauce, mix until evenly coated, and season with salt. Transfer the macaroni mixture to a 9 by 9-inch baking dish. Sprinkle the top with 1/4 cup bread crumbs and 1/4 cup cheese.
- Arrange the asparagus in a line over the macaroni. Sprinkle the remaining 1/4 cup bread crumbs and cheese over the asparagus, and bake for 30 to 40 minutes, or until the top is golden brown.
MAC AND CHEESE
Provided by Ayesha Curry
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Butter a 9-by-13-inch baking pan.
- In a large bowl, combine the Cheddar, butter cubes, sugar, ground mustard and 1/2 teaspoon salt.
- Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook until al dente, a minute or so less than the recommended cooking time on the package. Drain well. While still hot, dump the macaroni into the Cheddar-butter mixture and toss to mix well.
- Meanwhile, in a small saucepan, bring the milk to a bare simmer over medium heat. In a medium bowl, whisk the egg briefly to break it up. Temper the egg by drizzling 1/2 cup of the warm milk in while whisking until incorporated. (This will prevent the egg from scrambling.) Mix the tempered egg and the remaining warm milk into the macaroni and stir well until everything is evenly coated.
- Pour the contents of the bowl into the prepared baking pan, spreading the macaroni and sauce evenly.
- In a medium bowl, toss together the pancetta, Parmesan, panko and parsley, and sprinkle over the top of the macaroni. (This will create a yummy crust.)
- Bake until golden brown and bubbling on top, and the pancetta is crispy, 25 to 30 minutes. Serve warm.
THAI RED CURRY MAC 'N' CHEESE
Provided by Aarti Sequeira
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the mac 'n' cheese: Bring 4 quarts of water to a boil in a large pot. Salt generously, and then add the pasta and cook to box instructions, usually 6 to 7 minutes. Drain.
- In another large pot, melt the butter over medium-high heat. Whisk in the flour and continue whisking until it deepens in color and releases a light toasted aroma, about 1 minute.
- Whisk in the Thai red curry paste, and when fully combined, pour in the milk and cream (or all milk, if using). Bring to a boil, whisking constantly, and then turn down to a simmer. Simmer until the mixture thickens, whisking occasionally, about 5 minutes.
- Off heat, whisk in the cheeses and stir until melted. Add the pasta and toss to combine.
- Turn your broiler on.
- For the crumb topping: Toss the panko with the melted butter and season with salt and pepper.
- To assemble: Pour the mac 'n' cheese into a broiler-safe casserole dish, sprinkle with the bread crumb mixture, and broil until browned, about 1 minute.
CURRY PASTA
A savory curry sauce over pasta of your choice. A microwave may be used to make preparation quicker. However, I used this recipe for camping, since the only thing that needed refrigeration was the frozen pasta, and if you choose to use dried pasta, it would be even more camping friendly. This dish is vegetarian friendly because you do not need to use pasta stuffed with meat. You may wish to double the sauce recipe and eat it with crusty bread to dip. Yummy! Time to make is an estimate.
Provided by Chef Patience
Categories Curries
Time 40m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Start sauce first, as it needs to simmer to thicken.
- Pour the can of broth into a medium sized pot and start simmering it.
- Carefully add 1/2 stick of butter, cut into chunks. Stir until melted.
- Add the curry powder, whisking to make sure there are no lumps.
- Sample the sauce to see if the flavor suits you or if you need to add more curry powder.
- In a separate pot, start making the pasta according to the package directions. Drain when done and add the remaining butter, stirring to coat.
- When the sauce has simmered for 5 or 10 minutes, carefully add the coconut cream.
- Sample the sauce again to be sure the flavor is right for you. Notice how the coconut cream enhances the curry flavor without diluting it-mmmm!
- Continue simmering the sauce, whisking occasionally, until it reaches the thickness you desire, or until you cannot stand waiting any longer.
- Serve the sauce over the pasta with a side of crusty bread to dip.
JAPANESE CURRY
Japanese curry is different from Indian or Thai curries. It is more of a brown stew and it can be mild or spicy, depending on your tastes. The curry roux, from no heat to very spicy, can be bought at any international grocery store. It can be served over white rice or with udon noodles. This recipe is very flexible; it can easily be made for more or less people. It can also be frozen (don't put the potatoes in).
Provided by MMSVA
Categories World Cuisine Recipes Asian Japanese
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
- Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 40 g, Cholesterol 49.4 mg, Fat 15.4 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 6.2 g, Sodium 292.8 mg, Sugar 6.5 g
EASIEST CHICKEN MACARONI CASSEROLE
I found this recipe while browsing through my Betty Crocker cookbook and thought it sounded tasty. I love that you don't have to pre-cook the pasta. The original recipe called for curry powder but I also like it with chili powder for something totally different (if using chili powder, you will want to double the amount). Also a good use for that leftover holiday turkey!
Provided by flower7
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix all ingredients together in an ungreased 11"x7" casserole dish.
- Cover and bake until macaroni is tender, about 55 minutes.
Nutrition Facts : Calories 516.2, Fat 20.5, SaturatedFat 9.8, Cholesterol 83.8, Sodium 1077.9, Carbohydrate 49.9, Fiber 2.3, Sugar 2.9, Protein 32
FOUR-CHEESE MACARONI WITH CURRY CRUNCH
A touch of spicy curry flavour is a surprisingly terrific match for cheesy pasta. Do try the four cheeses below (though you can also use up bits of cheese lingering in your refrigerator). In either case, be sure to use the goat cheese for luscious creaminess. For variety, stir in sliced mushrooms or chopped broccoli. Stolen with love from Marilyn Bentz-Crowley at Food and Drink Magazine.
Provided by Leslie
Categories Cheese
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat butter in a large frying pan over medium heat until bubbly. Add onion; cook 2 minutes. Stir in garlic and curry; cook 1 to 2 minutes, stirring frequently, or until fragrant. Remove from heat. Stir in bread crumbs; set aside.
- Cook pasta in boiling salted water according to package directions for al dente. Drain, rinse under cold water and drain again. Set aside.
- Preheat oven to 400°F (200°C).
- Toss cheeses together with flour and salt. Set aside. Heat milk with thyme and bay leaf in a large saucepan over medium heat. When just starting to bubble, stir in cheese mixture by handfuls. Heat, stirring frequently, for 8 to 10 minutes until sauce is just starting to bubble and is thickened. Remove bay leaf and thyme stem; stir in black pepper and green onions. Stir in pasta until coated.
- Turn mixture into a 4 qt baking dish which has been coated with cooking spray for easy cleanup. Smooth top and evenly sprinkle with curry crumbs.
- Bake 20 to 25 minutes or until a knife inserted into the centre feels hot when removed. If crumbs are getting too brown, lay a piece of foil loosely overtop. Serve with sugar snap or snow peas and warm chapati or whole wheat pita. (Any remainder can be covered and refrigerated for up to 2 days. Reheat, loosely covered, in microwave on half power until hot.).
Nutrition Facts : Calories 708.1, Fat 27.6, SaturatedFat 15.9, Cholesterol 69.6, Sodium 1267.4, Carbohydrate 83.9, Fiber 4.7, Sugar 11.9, Protein 30.2
CAULIFLOWER & MACARONI CHEESE
What do you get if you add cauliflower, cheese and macaroni? Comfort food heaven
Provided by Good Food team
Categories Lunch, Main course
Time 30m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Cook the macaroni following pack instructions, adding the cauliflower for the final 4 mins.
- Melt the butter in a pan, then stir in the flour and mustard powder and cook for 2 mins. Gradually add the milk, stirring all the time to get a smooth sauce. Add three-quarters of the cheese and some seasoning to the sauce.
- Drain the macaroni and cauliflower and stir into the cheese sauce. Transfer to an ovenproof dish, then sprinkle over the remaining cheese and flash under a hot grill until golden and bubbling. Serve with a green salad, if you like.
Nutrition Facts : Calories 446 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.68 milligram of sodium
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