Curried Pasta


men setting up tent at farmers market
Camas Farmer’s Market board members Thomas Gibson (left) and Bill McKee meet in the market every week to help set up, break down, and everything in between.

When you’re buying from your farmers market and from other local sources all year long, sometimes it can be hard to find a good recipe for the seasonal produce that’s available. But curried pasta easily handles it all. The picture accompanying the recipe below shows a curry of red beets and leeks, but you can substitute any combination of vegetables using the guidelines below to make this delicious meal.

Curried Pasta
Red Beet and Leek Curry Pasta


  • 2-3 pounds vegetables, equal amounts root crops, allium crops, and greens
  • 4 tablespoons coconut oil
  • Curry spices (recipe follows)
  • 1 pound pasta, cooked, drained, and rinsed (use thicker noodles that will hold sauce, such as elbow, penne, or gemelli)
  • 14-ounce can first-press coconut milk (should be about ½ cream)
  • 12-ounce can evaporated milk
  • 1-2 cups stock
  • Topping (recipe follows)

Curry spices

  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 tablespoon mustard seed
  • 1 tablespoon turmeric powder
  • 1 tablespoon ginger powder
  • 2 tablespoons salt
  • ½ tablespoon granulated garlic
  • ¼ teaspoon cinnamon powder
  • ⅛ teaspoon cloves powder
  • Pinch chili pepper flakes or to taste


  • ½ cup butter
  • ½ cup almond slices
  • 1 cup panko bread crumbs


  1. Wash vegetables. Chop alliums and roots, place in large bowl and set aside.
  2. Chop greens, placing thick, fibrous stems in large bowl with alliums and roots. Place leaves and thinner stalks in smaller bowl and set aside.
  3. In separate bowl, combine curry spices. Set aside.
  4. In wide, deep sauce pan, melt coconut oil and add curry spices. When it starts to bubble, add chopped allium, roots, and fibrous greens. Bring them up to temperature until they begin to soften (about 5 minutes).
  5. Add coconut milk and evaporated milk to curried vegetables. When it begins to bubble, remove from heat and add greens, allow to wilt.
  6. Add 1-2 cups of stock, depending on desired thickness of your sauce.
  7. In 10″ x 14″ x 3″ baking dish, pour pasta and curried vegetables. Mix thoroughly. Set aside.
  8. For topping: In sauce pan, melt butter over medium heat. Add almond slices and panko, and stir continuously until butter is completely absorbed (about 2 minutes).
  9. Spread topping evenly over the dish, and bake in oven at 400°F for 20 minutes or until top starts to brown.
  10. Let rest for 15-20 minutes before serving.