Sizzling Spaghetti in Zesty Coconut Curry Sauce

Ingredients

• 12 oz spaghetti
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 can (14 oz) coconut milk, full-fat
• 1 tbsp soy sauce, or tamari for gluten-free
• 1 tbsp lime juice, freshly squeezed
• 1 cup cherry tomatoes, halved
• 1 cup cilantro, chopped
• 1 cup basil, chopped

1. 01
   Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 02
   In a large skillet over medium heat, add the olive oil. Once hot, add the finely chopped onion and sauté until translucent, about 5 minutes.
3. 03
   Add the minced garlic and grated ginger to the skillet, and sauté for another 1-2 minutes until fragrant.
4. 04
   Stir in the curry powder and turmeric, allowing the spices to toast for 30 seconds.
5. 05
   Pour in the coconut milk, soy sauce, and lime juice, stirring well to combine. Bring the mixture to a gentle simmer.
6. 06
   Add the halved cherry tomatoes to the sauce and simmer for 3-4 minutes until slightly softened.
7. 07
   Toss the cooked spaghetti into the coconut curry sauce, ensuring the pasta is well coated.
8. 08
   Remove from heat and fold in the chopped cilantro and basil. Adjust seasoning with salt and pepper to taste.
9. 09
   Serve immediately, garnishing with additional cilantro and lime wedges if desired.