Veggie Foodie

Curry Pasta

Ingredients:

Pasta and vegetables:

• 8 oz (225 g) of any whole wheat pasta such as Fusilli
• 3 medium-size zucchini, sliced
• 2 medium-size squash, sliced
• 1 red bell pepper, chopped
• 1 tbsp olive oil
• 1 tsp salt

Curry sauce:

• 1 tbsp olive oil
• 1 medium onion, diced
• 1 tbsp garlic, grated
• 1 tbsp ginger, grated
• 1 tbsp dry fenugreek leaves (kasuri methi)
• 1 can (15 oz /425 g) tomato sauce
• 1 tsp red chili powder
• ½ tsp curry powder
• 1 tsp sugar
• 1 cup full-cream milk / half-and-half
• Salt to taste

Method:

Pasta

1. Bring 4 cups of water to boil
2. Add 1 tsp salt and pasta and cook till desired softness. Alternatively you could cook pasta in pressure cooker for 3 whistles
3. Drain the pasta and keep aside
4. In a wok, heat oil and sauté the vegetables for 4-5 minutes till they become very light brown in color and start softening
5. Keep the vegetables aside

Curry sauce

1. Heat ½ tbsp oil in a sauce pan
2. Sauté onions till they become translucent (not brown)
3. Once cool, puree the onions to paste. If you puree the onion without sautéing them, they may taste bitter and spoil the entire preparation!
4. Heat the other ½ tbsp oil in the same pan
5. Sauté the onion paste, along with grated ginger and garlic for 2-3 minutes
6. Add tomato sauce, kasuri methi, chili powder, curry powder, sugar and salt and bring to boil
7. Let the curry sauce simmer for 2-3 minutes
8. Add milk / half-and-half and bring it back to boil and let it simmer for 3-4 minutes, regularly stirring it
9. Add the cooked pasta and vegetable in the sauce and serve hot

Serves: 4

Inspiration source:

Inspired by Curry Pasta that we had at Hell Pizza in New Zealand!