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Currhetti (Curried Spaghetti)

Did you ever think curry and pasta would mix? Neither did we, until now — made with Keen’s Curry Powder.

Serves 2


200g spaghetti or fettuccine

1 tbsp oil

2 pork sausages, skin removed and sliced

1 onion, diced

1 tbsp Keen’s Curry Powder

1 tsp garlic, minced

5 stems broccolini

5 stems asparagus

1 tin coconut milk

Salt to taste

Pepper to taste

1 cup mozzarella, shredded

To garnish:

1 tbsp parsley


STEP 1: Bring a saucepan of water to the boil, then add in fettuccine and cook until al dente. Drain well, set aside in a bowl and toss in olive oil so it doesn’t stick together.

STEP 2: In a large frying pan, heat 1 tbsp of oil over medium heat, then add onion and sausage meat, stirring for five minutes.

STEP 3: Add Keen’s Curry Powder, garlic, broccolini, and asparagus. Stir for five minutes until the broccolini starts to go tender.

STEP 4: Pour in the coconut milk, salt and pepper, then stir. Cook for ten minutes until the mixture starts to thicken.

STEP 5: Add mozzarella cheese and cooked fettuccine to the curry mixture and mix until fully incorporated.

STEP 6: Serve in a bowl and garnish with parsley.

STEP 7: Enjoy!