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Recipe details
Skillet Curry Spaghetti
Dry spaghetti is boiled until al dente, then tossed in a skillet with oil, curry powder, cumin, pepper and a small amount of water for a glossy, lightly spiced coating. A quick dinner idea, ready in 25 minutes.
≈ 394 kcal/100 g · ≈ 147 kcal/serving
25 minEasyFusion
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.
dry spaghetti, durum-wheat semolina, smooth, no filling80 g
water for cooking spaghetti1,000 ml
water for curry sauce15 ml
neutral cooking oil15 ml
mild curry powder5 g
ground cumin2 g
salt1 g
ground black pepper0.5 g
Cookware and utensils
Large saucepan
Colander
Large skillet
Tongs
Directions
01
Bring the water for cooking spaghetti to a full boil in the saucepan.
Products
water for cooking spaghetti — 1,000 ml
Action
Boil
Time
8 min
Temperature
Boiling water
02
Add the spaghetti and salt
Products
dry spaghetti, durum-wheat semolina, smooth, no filling — 80 g; salt — 1 g
Action
Cook
Time
5 min
Temperature
Boiling water
03
cook according to the package timing until al dente
Products
dry spaghetti, durum-wheat semolina, smooth, no filling — 80 g; salt — 1 g
Action
Cook
Time
5 min
Temperature
Boiling water
04
Drain the spaghetti in the colander.
Products
dry spaghetti, durum-wheat semolina, smooth, no filling — 80 g
Action
Drain
Time
1 min
Temperature
Hot
05
Heat the oil in the skillet over medium heat.
Products
neutral cooking oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium heat, about 175°C/350°F
06
Stir the curry powder, cumin and black pepper into the oil for 30 seconds.
