5-6 tbs olive oil 250ml puréed onion
2 cloves garlic, crushed
4 tbs Chilli Kadhai Curry Paste
1 tin tomato purée fresh cream green chilli (optional)
1 x 500g pasta of your choice
Boil pasta in salted water and strain in colander.
Sautée onion in olive oil and once all the water has evaporated, stir in crushed garlic. Add curry paste and stir.
Add tomato purée and salt to taste.
Allow sauce to cook on low heat for 10 minutes before adding cream (use coconut cream if lactose intolerant) and finely chopped dhania. Mix pasta into sauce and enjoy.
PS: you might want to add some sugar as tomato purée tends be very sour.
And add fresh green chilli for that extra heat.