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Recipe details
Fusilli curry with fresh bratwurst and buffalo mozzarella
Fusilli and a whole browned fresh bratwurst simmered in a creamy tomato-coconut curry sauce, finished with fresh buffalo mozzarella. An easy dinner recipe with step-by-step instructions.
≈ 243 kcal/100 g · ≈ 783 kcal/serving
40 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.
Fusilli85 g
Buffalo mozzarella60 g
Fresh bratwurst100 g
Yellow onion, diced75 pcs
Roma tomato, diced120 g
Unsweetened coconut milk120 ml
Low-sodium vegetable broth120 ml
Mild curry powder2 g
Canola oil15 ml
Kosher salt1.5 g
Cookware and utensils
Medium saucepan
Large skillet with lid
Colander
Wooden spoon
Directions
01
Bring the vegetable broth and 1 quart of salted water to a boil in separate pots.
Products
Low-sodium vegetable broth — 120 ml; Kosher salt — 1.5 g
Action
boil
Time
5 min
Temperature
boiling
02
Boil the fusilli in the salted water until just tender according to the package timing.
Products
Fusilli — 85 g; Kosher salt — 1.5 g
Action
boil
Time
10 min
Temperature
boiling
03
Drain the fusilli in a colander.
Products
Fusilli — 85 g
Action
drain
Time
1 min
Temperature
hot
04
Heat the canola oil in the covered skillet over medium heat.
Products
Canola oil — 15 ml
Action
heat
Time
2 min
Temperature
medium heat, about 350°F / 175°C
05
Brown the fresh bratwurst on all sides in the skillet.
Products
Fresh bratwurst — 100 g
Action
brown
Time
6 min
Temperature
medium heat, about 350°F / 175°C
06
Add the onion to the skillet and soften it beside the bratwurst.
Products
Yellow onion, diced — 75 pcs
Action
sauté
Time
4 min
Temperature
medium heat
07
Stir the tomato and curry powder into the skillet.
Products
Roma tomato, diced — 120 g; Mild curry powder — 2 g
Action
stir
Time
2 min
Temperature
medium heat
08
Pour the coconut milk and hot broth into the skillet.
