Macaroni Vegetable Curry Recipe – Coconut Milk & Spice Blend

Last Updated on 6 months ago by Neha Deshmukh

Macaroni Vegetable Curry Recipe – Coconut Milk & Spice Blend

Introduction

Okay, let’s be real – macaroni and curry? It sounds a little unexpected, right? But trust me on this one! This Macaroni Vegetable Curry is a total comfort food hug in a bowl. I first stumbled upon a version of this when my friend, Priya, who grew up in Mumbai, made it for a potluck. It was an instant hit, and I’ve been tweaking and perfecting it ever since. It’s creamy, flavorful, and surprisingly easy to make. Plus, it’s a fantastic way to sneak in some extra veggies!

Why You’ll Love This Recipe

This isn’t your average mac and cheese! This recipe brings together the best of Indian flavors – warm spices, creamy coconut milk, and a medley of colorful vegetables – with the familiar comfort of macaroni. It’s:

• Quick & Easy: Ready in under 40 minutes, perfect for a weeknight meal.
• Flavorful: A beautiful blend of spices creates a rich and aromatic curry.
• Versatile: Easily adaptable to your favorite vegetables and spice preferences.
• Comforting: Seriously, it’s like a warm hug in a bowl.

Ingredients

Here’s what you’ll need to create this delicious macaroni vegetable curry:

• 2 cups macaroni (about 200g)
• 1 tsp oil
• Salt, as per taste
• 2 tbsp olive oil
• ½ cup onion-ginger-garlic paste (about 100g)
• 2 medium cubed tomatoes (about 300g)
• 1 tbsp curry powder
• 1 fresh chili, chopped (optional)
• 1 tsp cumin seeds
• 2 cups frozen mixed vegetables (broccoli, cauliflower, green beans, carrot – about 300g)
• ½ cup green peas (about 75g)
• 1 boiled and sliced potato (about 150g)
• 1 tin (400ml) coconut milk
• ¼ tsp turmeric powder
• 2 tbsp coriander powder
• ¼ tsp garam masala powder
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Coconut Milk: Full-fat coconut milk really makes this curry sing. It adds a beautiful creaminess and richness. You can use light coconut milk if you prefer, but the flavor won’t be quite as intense.
• Curry Powder Blend: Curry powder is a bit of a cheat, I know! But it’s a great starting point. Different brands have different spice blends, so feel free to experiment to find one you love. Some blends lean more towards Madras (hotter), while others are milder. You can also make your own blend from scratch if you’re feeling ambitious!
• Regional Spice Variations: Traditionally, South Indian curries often use curry leaves and mustard seeds for tempering. Feel free to add a pinch of each to the hot oil at the beginning for an authentic touch. North Indian versions might include a touch of kasuri methi (dried fenugreek leaves) at the end.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the macaroni in boiling water with 1 tsp oil and salt, following the package instructions. Drain it well and set it aside. We don’t want mushy macaroni!
2. Now, heat the olive oil in a large pan or pot over medium heat. Add the cumin seeds and let them splutter – that’s when you know they’re releasing their flavor.
3. Stir in the onion-ginger-garlic paste and sauté until it turns golden brown and fragrant. This usually takes about 5-7 minutes. Don’t rush this step; it’s where the base of the flavor develops.
4. Add the cubed tomatoes and cook for about 3 minutes, until they soften.
5. Time for the spices! Mix in the salt, turmeric powder, coriander powder, and curry powder. Sauté for another 3 minutes, stirring constantly, to really bloom the flavors.
6. Pour in the coconut milk and bring it to a simmer. Let it simmer for about 5 minutes, allowing the flavors to meld together.
7. Add the frozen mixed vegetables, green peas, and boiled potato slices. Stir well to coat everything in the curry sauce.
8. Cover the pan and cook on medium-low heat for 5-7 minutes, or until the vegetables are tender.
9. Sprinkle in the garam masala powder and mix thoroughly.
10. Finally, add the cooked macaroni to the curry and stir gently to combine.
11. Garnish with fresh coriander leaves and serve immediately!

Expert Tips

• Don’t Overcook the Macaroni: Slightly undercooked macaroni is ideal, as it will continue to cook in the curry.
• Taste as You Go: Adjust the salt and spice levels to your liking.
• Fresh is Best (Sometimes): While frozen veggies are super convenient, feel free to use fresh if you have them!

Variations

• Vegan Adaptation: This recipe is easily made vegan! Just ensure your macaroni is vegan-friendly (some contain eggs).
• Gluten-Free Adaptation: Use gluten-free macaroni to make this dish suitable for those with gluten sensitivities.
• Spice Level Adjustment:
  • Mild: Reduce the curry powder to ½ tbsp and omit the fresh chili.
  • Medium: Use the recipe as written.
  • Hot: Add an extra chili, or a pinch of cayenne pepper.
• Festival Adaptation: For Navratri or fasting, you can skip the potatoes and use sabudana (tapioca pearls) instead.

Serving Suggestions

This macaroni vegetable curry is delicious on its own, but here are a few ideas for serving:

• With a side of warm naan or roti.
• Alongside a simple raita (yogurt dip).
• A sprinkle of extra coriander leaves and a wedge of lime.

Storage Instructions

• Leftovers: Store leftover macaroni curry in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop or in the microwave. You may need to add a splash of water or coconut milk to loosen it up.

FAQs

• What type of macaroni works best in this curry? Elbow macaroni is classic, but any short pasta shape will work well – shells, rotini, or even penne.
• Can I use fresh vegetables instead of frozen? Absolutely! About 2 cups of chopped fresh vegetables like carrots, beans, and broccoli would be perfect. You might need to adjust the cooking time slightly.
• How can I adjust the thickness of the curry? If the curry is too thick, add a little water or coconut milk. If it’s too thin, simmer it for a few more minutes to allow it to reduce.
• What is the best way to store leftover macaroni curry? In an airtight container in the fridge for up to 3 days.
• Can this curry be made ahead of time? You can make the curry base (up to step 7) ahead of time and store it in the refrigerator for up to 2 days. Add the macaroni and finish cooking just before serving.