Trinis love curry and many people also love pasta so why not combine them! Believe me, this curry pasta dish is one you will love!

YIELD: 3 servings


  • 1 can channa, drained and rinsed
  • 1 – 1 1/2 cup eggplant, peeled and diced
  • 1 tbsp coconut powder
  • 1 1/2 cup water (or as needed)
  • 1 small onion, sliced
  • 2 cloves garlic, chopped
  • Hot pepper as you like
  • Salt to taste
  • 1 tbsp JGM Products curry powder
  • Pinch of roasted geera
  • 1 1/2 tbsp green seasoning
  • 3-4 curry leaves
  • 1 1/2 tbsp vegetable oil
  • Approx. 100-150g Fettuccine


  1. Boil fettuccine according to package instructions. Set aside.
  2. Heat oil in a pot over low heat.
  3. Sauté onions, garlic, pepper.
  4. Add curry leaves and curry powder. Keep stirring for 2-3 minutes. This is to toast the powder to help release the flavors. Add a little water only if necessary to prevent any sticking or burning.
  5. Add roughly 3-4 tbsp water. Keep stirring until a paste a formed.
  6. Add eggplant pieces. Mix well to coat with the curry.
  7. Add water and coconut milk powder. Cook until egg plant is almost tender and/or begins to melt.
  8. Add chickpeas, green seasoning and salt to taste.
  9. Continue cooking until the eggplant is fully cooked through. Add a pinch of roasted geera just before it is completely finished.
  10. Once the curry sauce has thickened up, add boiled fettuccine. Mix well.
  11. Garnish with chopped chives/parsley/celery.
  12. Enjoy your curry pasta!


  • Honestly I totally forgot to measure the amount of fettuccine used. Just in case you boiled too much, you can save it for another dish.
  • You can use any type of pasta you like.
  • You can also serve the curry and pasta separately instead of combining them.
  • You can use any other vegetable.
  • You can also eliminate the eggplant and use only chickpeas.
  • If you don’t have curry leaves, it’s no problem.

Check out the video here:

Give this one a try for sure! Amazingly good Trini Curry Pasta!


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