Stir-Fried Pasta with Orange and Curry

A unique fusion dish featuring stir-fried aromatics, bacon, and peppers simmered in a curried tomato and orange sauce.

Estimated Nutrition

	Per Serving	Total
Calories	721.1 kcals	2884.2 kcals
Carbohydrates	105 grams	420.1 grams
Fat	22.1 grams	88.4 grams
Protein	25.6 grams	102.5 grams

Cook Time

45 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

2
tsp

Sugar

CondimentsSauces

3
tbsp

Madras Curry Paste

2
tbsp

Tomato Purée

Fruits

2
tbsp

Orange Zest

finely grated

GrainsCereals

450
g

Pasta

dried Italian, cooked and drained

Liquids

300
ml

Chicken Stock

Meat

6
piece

Bacon

rashers, chopped

NutsSeeds

3
tbsp

Garlic

finely chopped

1
tsp

Salt

to taste

0.5
tsp

Black Pepper

freshly ground, to taste

1
handful

Basil

fresh, chopped

1
handful

Chives

fresh, chopped

OilsFats

45
ml

Olive Oil

Vegetables

1
tbsp

Ginger

fresh root, finely chopped

1
piece

Onion

small, peeled, chopped

2
piece

Red Peppers

seeds removed, cut into 1cm pieces

2
piece

Yellow Peppers

seeds removed, cut into 1cm pieces

400
g

Tomatoes

canned, chopped

Steps

Heat oil in a lidded wok over high heat until smoking.
Stir-fry garlic, ginger, onion, and orange zest for 2 minutes.
Add bacon and stir-fry for 4 minutes until golden-brown.
Stir in peppers, sugar, stock, tomatoes, curry paste, and tomato purée.
Season with salt and pepper to taste.
Cover and simmer for 30 minutes until sauce thickens and peppers soften.
Mix drained pasta into the sauce until coated and warm.
Divide onto plates and garnish with basil and chives.