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Kashmir Curry Pasta Recipe — simple and quick.

You like curry…you like pasta... but always wondered how you could combine the goodness of both ?




Try this out and thank me later! :D


  • 1 1/2 white onions
  • 3 garlic cloves
  • 1 chopped red chilli
  • Sunflower/Rapseed oil
  • 300 ml (vegetable/beef) stock
  • 1 tablespoon light muscovado sugar
  • 2 tablespoon tomato purée
  • 8 tablespoons double cream
  • Salt to taste
  • Pepper to taste
  • 250g Mince meat
  • 250g Mushrooms
  • 250g Choice of pasta

Curry Powder

  • 1 teaspoon cumin seed
  • 1 teaspoon fennel seeds
  • 4 cardamom pods
  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric
  • 1 /4 ground cinnamon


  1. Crush and grind all curry power ingredient in a mortar and pestle into a powder, and set aside.
  2. In medium heat, fry onions, garlic, mushrooms and chilli in oil until golden and soft.
  3. Add mince meat and curry powder into the pan and fry for 2 minutes.
  4. Add stock, puré, salt, pepper, sugar into the pan and mix well. Cover the pan, reduce heat to low, and cook for 20 minutes.
  5. Add double cream into the pan and mix well. Stir well and cook for another 10 minutes or until the liquid is reduced to a creamy sauce.
  6. While the sauce is cooking, cook the pasta in another pan.
  7. Serve pasta hot, mixed in source or added on top of pasta.