• One-Pan Fettuccine Curry With Vegetables
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One-Pan Fettuccine Curry With Vegetables

One-Pan Fettuccine Curry With Vegetables

  1. 200 mL Water (to Make Stock) - PANTRY ITEM
  2. 1 tsp Vegetable Stock
  3. 1 tsp Spice Mix (curry Powder, Cumin, Paprika)
  4. 1 tbsp Soy Sauce - PANTRY ITEM
  5. 1 tbsp Rosated Cashew Nuts
  6. 1 Each Red Capsicum
  7. 1 Each Lime
  8. 1 Each Honey Sachet
  9. 100 g Fettucine
  10. 5 g Coriander
  11. 100 Each Coconut Cream
  12. 100 g Cannellini Beans
  13. 1 Each Brown Onion
  14. 100 g Broccoli
  1. 400 mL Water (to Make Stock) - PANTRY ITEM
  2. 2 tsp Vegetable Stock
  3. 2 tsp Spice Mix (curry Powder, Cumin, Paprika)
  4. 1 tbsp Soy Sauce - PANTRY ITEM
  5. 2 tbsp Rosated Cashew Nuts
  6. 1 Each Red Capsicum
  7. 1 Each Lime
  8. 1 Each Honey Sachet
  9. 200 g Fettucine
  10. 10 g Coriander
  11. 200 Each Coconut Cream
  12. 200 g Cannellini Beans
  13. 1 Each Brown Onion
  14. 200 g Broccoli
  1. 600 mL Water (to Make Stock) - PANTRY ITEM
  2. 3 tsp Vegetable Stock
  3. 3 tsp Spice Mix (curry Powder, Cumin, Paprika)
  4. 2 tbsp Soy Sauce - PANTRY ITEM
  5. 3 tbsp Rosated Cashew Nuts
  6. 2 Each Red Capsicum
  7. 2 Each Lime
  8. 2 Each Honey Sachet
  9. 300 g Fettucine
  10. 15 g Coriander
  11. 300 Each Coconut Cream
  12. 300 g Cannellini Beans
  13. 2 Each Brown Onion
  14. 300 g Broccoli
  1. 800 mL Water (to Make Stock) - PANTRY ITEM
  2. 4 tsp Vegetable Stock
  3. 4 tsp Spice Mix (curry Powder, Cumin, Paprika)
  4. 2 tbsp Soy Sauce - PANTRY ITEM
  5. 4 tbsp Rosated Cashew Nuts
  6. 2 Each Red Capsicum
  7. 2 Each Lime
  8. 2 Each Honey Sachet
  9. 400 g Fettucine
  10. 20 g Coriander
  11. 400 Each Coconut Cream
  12. 400 g Cannellini Beans
  13. 2 Each Brown Onion
  14. 400 g Broccoli
  1. 1200 mL Water (to Make Stock) - PANTRY ITEM
  2. 6 tsp Vegetable Stock
  3. 6 tsp Spice Mix (curry Powder, Cumin, Paprika)
  4. 3 tbsp Soy Sauce - PANTRY ITEM
  5. 6 tbsp Rosated Cashew Nuts
  6. 3 Each Red Capsicum
  7. 3 Each Lime
  8. 3 Each Honey Sachet
  9. 600 g Fettucine
  10. 30 g Coriander
  11. 600 Each Coconut Cream
  12. 600 g Cannellini Beans
  13. 3 Each Brown Onion
  14. 600 g Broccoli

Prep:

  1. Slice capsicum and onion.
  2. Wash and roughly chop coriander.
  3. Wash, trim and cut broccoli into small florets.
  4. Drain and rinse cannellini beans.
  5. Cut lime into wedges.
  6. Mix the vegetable stock powder with the specified amount of water to make the stock.

Method:

  1. Add the lid back on and allow to simmer for an additional 5-7 minutes (or up to 10-12 minutes for larger portions), until the fettuccine is cooked through and the vegetables are tender. Add a splash of water if it looks dry.
  2. Taste, and adjust salt & pepper as desired. Serve immediately, with fresh coriander, cashews and lime juice.
  3. In a large deep pan, combine the fettuccine, red capsicum, onion, cannellini beans, broccoli florets, and spice mix. Pour in the prepared vegetable stock, coconut cream, soy sauce, and honey. Stir gently to mix.
  4. Cover the pan and cook over medium heat, bringing it to a low simmer. After 4-5 minutes, stir to help the fettuccine soften and distribute the spices evenly.
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