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Curry Pasta

Japan · No.71 / 103

Curry Pasta

Curry Pasta

A yoshoku-style spaghetti that turns meat sauce into a creamy curry sauce with eggplant, courgette, cherry tomatoes and broccoli.

25 min · Difficulty ●●○○○

Meet the dish

Japanese home cooking

Fragrance a tomato meat sauce with curry powder and round its heat with cream for a rich yoshoku profile.

Pasta shapes to use

  • Spaghetti

Key ingredients

  • Meat sauce
  • Curry powder
  • Cream
  • Eggplant
  • Courgette
  • Cherry tomatoes
  • Broccoli
  • Garlic

Follow the cooking scenes

  1. Curry Spaghetti: cutting eggplant, zucchini, and cherry tomatoes.

    Step 1: Cut the summer vegetables

    Slice eggplant and courgette, halve cherry tomatoes, and cut broccoli into bite-sized florets.

  2. Curry Spaghetti: adding broccoli to a spaghetti pot.

    Step 2: Boil broccoli with pasta

    Cook spaghetti and add broccoli for the final two minutes, draining both while they retain texture.

  3. Curry Spaghetti: sautéing eggplant and zucchini in garlic oil.

    Step 3: Sauté vegetables with garlic

    Warm garlic in olive oil, cook eggplant and courgette, season, and add cherry tomatoes later.

  4. Curry Spaghetti: tossing spaghetti and broccoli in curry cream.

    Step 4: Build the curry cream sauce

    Add meat sauce, curry powder and cream, warm them together, then toss in pasta and broccoli without over-reducing.

What to watch for

  • Dissolve curry powder into the meat sauce and cream rather than scorching it in bare oil.
  • After adding cream, avoid fierce reduction so tomato acidity and spice remain distinct. Meat species vary by packaged sauce; check its ingredients when avoiding particular foods.

What sets it apart

This is a thick tomato-meat curry cream sauce rather than a broth-based curry noodle dish.