Find recipes by ingredients you already have. Confirm your food, choose your time and equipment, and turn dinner ideas into a meal with our AI recipe generator.
01Confirm ingredients02Apply hard filters03Cook step by step
01
Your kitchen
Add ingredients from a photo or type them manually.
The photo is used once for recognition and is not stored by Kitchen Fridge.
02
Cooking filters
We apply allergies as a hard exclusion.
03
Your best matches
0 recipe matches
The database is checked first; any missing unique recipes are then completed from unused ingredient combinations.
Recipe image is temporarily unavailableSaved image, when available
Recipe details
Andouille Curry Rotini with Coconut Peppers and Grana Padano
A quick one-pan curry sauce with peppers and ready-to-eat andouille, folded with rotini and finished with aged grated Grana Padano. An easy dinner recipe with step-by-step instructions.
≈ 61 kcal/100 g · ≈ 200 kcal/serving
35 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Andouille link, chilled, sliced into coins85 g
Dry egg durum rotini, smooth, no filling70 g
Aged grated Grana Padano15 g
Yellow onion, diced75 g
Red bell pepper, diced120 g
Garlic clove, minced1 pcs
Unsweetened coconut milk120 ml
Vegetable broth120 ml
Curry powder2 g
Olive oil15 ml
Salt1.5 g
Cookware and utensils
Large skillet
Medium pot
Colander
Chef’s knife
Cutting board
Wooden spoon
Directions
01
Bring a medium pot of salted water to a boil.
Products
Dry egg durum rotini, smooth, no filling — 70 g; Salt — 1.5 g
Action
Boil
Time
6 min
Temperature
Boiling
02
Boil the dry rotini until just tender according to the package timing.
Products
Dry egg durum rotini, smooth, no filling — 70 g
Action
Cook
Time
9 min
Temperature
Boiling
03
Drain the rotini in a colander.
Products
Dry egg durum rotini, smooth, no filling — 70 g
Action
Drain
Time
1 min
Temperature
Hot
04
Heat the olive oil in a large skillet over medium heat.
Products
Olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium heat, about 350°F / 175°C
05
Sauté the onion and bell pepper until softened.
Products
Yellow onion, diced — 75 g; Red bell pepper, diced — 120 g
Action
Sauté
Time
5 min
Temperature
Medium heat
06
Sauté the garlic and curry powder for 30 seconds.
Products
Garlic clove, minced — 1 pcs; Curry powder — 2 g
Action
Bloom
Time
1 min
Temperature
Medium heat
07
Simmer the coconut milk and broth until slightly thickened.
