Our Creamy Curry Rigatoni is a delightful fusion of flavors that's both creamy and satisfying! This easy-to-follow recipe brings together the richness of coconut, the depth of curry, and the comforting appeal of rigatoni pasta.
With a handful of simple ingredients and straightforward steps, you'll be treating yourself to a scrumptious meal in no time. Let's dive into the kitchen and whip up this creamy delight!
1 block of tofu
1/2 cup Copra’s organic young Thai coconut meat
1/4 cup soaked cashew nuts
1/4 cup coconut milk
1 tbsp curry powder
2 tbsps olive oil
10.5oz rigatoni pasta
3 cloves of garlic
Salt and pepper
Step 1. Boil 8 cups of water with 3 tablespoons of salt.
Step 2. Soak your cashew in hot water for 10 minutes.
Step 3. To a food processor add the tofu, Copra’s organic young Thai coconut meat, soaked cashew nuts, 1 tbsp olive oil, salt, black pepper and curry powder. Blend until completely smooth.
Step 4. Add pasta to boiling water and cook as per package instruction.
Step 5. Drain the pasta, but save 1/3 cup of pasta water.
Step 6. To a pan add the remaining tablespoon of olive oil, then the tofu curry paste. Stir fry for a few minutes before add the cooked pasta and a little bit of the pasta water. Combine well.
Step 7. Add your creamy curry spaghetti to a plate, then garnish with finely chopped coriander.