Spaghetti in Curry Sauce

⁽¹⁾

Why make the same old spaghetti sauce when you can enjoy this scrumptious dish that will satisfy your hunger.

40 minutes Prep: 20 minutes Cook: 20 minutes

326 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

1	each	onion
6	each	mushrooms
2	each	carrots
1	each	potatoes
1	x	black pepper	to taste
2	each	garlic	cloves
1	cup	milk
2	teaspoons	flour, all-purpose
2-3	teaspoons	curry powder
1/4	teaspoon	ginger
1/2	teaspoon	cumin
1/4	teaspoon	cayenne pepper
1	x	pasta	2 servings

Directions

Wash and dice or slice all vegetables. Start pasta cooking with oil to keep from sticking. Stir occasionally. Cook potatoes in small amount of water, stirring occasionally. Saute onions, mushrooms, peppers and garlic in small amount of oil; when lightly browned, add 1/4 cup of potato water. Add carrots and boil, stirring frequently. When carrots are soft, remove from heat. Mix milk and flour in cup, then add to vegetables. Drain and add potatoes when just soft. Add spices and cook on medium heat for 1-2 minutes. Turn down the heat and let simmer until the pasta is ready. The sauce will thicken as long as it cooks.

Reviews

at the end of the cooking time I found the sauce lacking something so I added about 1/4 cup peanut butter and it turned out great!
over 7 years ago

-3

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Nutrition Facts

Serving Size 390g

Amount per Serving

Calories 326 10% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 10mg	3%
Sodium 106mg	4%
Total Carbohydrate 63.0g	21%
Dietary Fiber 7.0g	26%
Sugars 14.0g
Protein 13.0g	26%

Vitamin A	211%		Vitamin C	31%
Calcium	22%		Iron	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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An Absolutely Perfect Roast Goose!

I used this recipe on Christmas and it was the first time I made a goose. I used a 10 lb goose & the cooking method was terrific. I pricked the goose all over & then boiled it briefly, for about a minute. I stuffed the bird with aromatics (apple, onion, celery) and then roasted it. The skin was not greasy at all. I didn't use the stuffing recipe reccomended in this recipe, but of all the cooking methods I read online, this appeared to be the best. I plan on using it again. The key is to have a roasting rack that is high off the bottom of the pan.

Reviewed by gooseboy