Prep Time: 10 minutes :
Total Time: 25 minutes
Description:
This one’s an Indian fusion recipe where a Kerala curry meets Italian Pasta.
Course: Main Dish, Dinner
Cuisine: Indian
Difficulty: Easy
Major Ingredients: Spaghetti, Coconut milk
Cooking Method: One Pot, Saute, Simmer
Flavor Profile: Savoury, Spicy, tangy
Ingredients:
2 pcs medium onions, sliced
4 pcs green chilies, stemmed, deseeded and cut lengthwise
2 ½ tablespoons lemon juice
2 cups coconut milk (400ml)
100 ml Vegetable stock
1 cup Blanched assorted vegetables (Broccoli, trio of peppers)
1 medium tomato, small cubes
1 Packet spaghetti
50 grams Parmesan cheese
10 cloves Garlic chopped
1 inch Ginger chopped
2 Tablespoons olive oil
½ tsp mustard seeds
10 pcs fresh curry leaves (curry patta), plus more for garnish
1 teaspoon ground turmeric
Salt to taste
Method :
Bring salted water to a boil. Add the spaghetti and cook until tender,
9 – 10 minutes. Drain and place in a large serving bowl.
Heat the Olive oil. When the oil is hot, add the mustard seeds. As they splutter, add the curry leaves and sauté for a few seconds.
Lower the heat, adds ginger garlic and onions, and cook until soft and translucent and garlic is golden, stirring occasionally.
Stir in the chilies; curry patta and turmeric powder with assorted veggies. Raise the heat to high and cook, stirring, for about 30 seconds. Add the stock and let it come to boil. Now add coconut milk to this mixture. Add salt to taste. Reduce the heat to low, cover, and cook for about 6-7 minutes, stirring occasionally so it does not stick.
Now add spaghetti to this reduced sauce. Cook for another 3 minutes or till the time the sauce coats the spaghetti. Now stir in the tomato. Finally drizzle lots of lemon juice and parmesan cheese and serve hot.
Note: Do not over boil after adding coconut milk. It might split.
Total Time: 25 minutes
Description:
This one’s an Indian fusion recipe where a Kerala curry meets Italian Pasta.
Course: Main Dish, Dinner
Cuisine: Indian
Difficulty: Easy
Major Ingredients: Spaghetti, Coconut milk
Cooking Method: One Pot, Saute, Simmer
Flavor Profile: Savoury, Spicy, tangy
Ingredients:
2 pcs medium onions, sliced
4 pcs green chilies, stemmed, deseeded and cut lengthwise
2 ½ tablespoons lemon juice
2 cups coconut milk (400ml)
100 ml Vegetable stock
1 cup Blanched assorted vegetables (Broccoli, trio of peppers)
1 medium tomato, small cubes
1 Packet spaghetti
50 grams Parmesan cheese
10 cloves Garlic chopped
1 inch Ginger chopped
2 Tablespoons olive oil
½ tsp mustard seeds
10 pcs fresh curry leaves (curry patta), plus more for garnish
1 teaspoon ground turmeric
Salt to taste
Method :
Bring salted water to a boil. Add the spaghetti and cook until tender,
9 – 10 minutes. Drain and place in a large serving bowl.
Heat the Olive oil. When the oil is hot, add the mustard seeds. As they splutter, add the curry leaves and sauté for a few seconds.
Lower the heat, adds ginger garlic and onions, and cook until soft and translucent and garlic is golden, stirring occasionally.
Stir in the chilies; curry patta and turmeric powder with assorted veggies. Raise the heat to high and cook, stirring, for about 30 seconds. Add the stock and let it come to boil. Now add coconut milk to this mixture. Add salt to taste. Reduce the heat to low, cover, and cook for about 6-7 minutes, stirring occasionally so it does not stick.
Now add spaghetti to this reduced sauce. Cook for another 3 minutes or till the time the sauce coats the spaghetti. Now stir in the tomato. Finally drizzle lots of lemon juice and parmesan cheese and serve hot.
Note: Do not over boil after adding coconut milk. It might split.
