Recently I have been seeing a lot of Indian/Indianized recipes in the Western cookbooks. The Curried Pasta and Vegetables is one such recipe from the book "1001 Low-Fat Vegetarian Recipes". As the name suggests the book has 1001 low-fat vegetarian recipes; from appetizers to desserts the recipes are classified under 17 categories. I think I have to keep renewing this book in the library at least for 2-3 months.
Coming to this recipe, I adapted it from one of the recipes in the book. This is also a vegan pasta dish, without any cheese. Since the pasta gets it's flavor from the curry sauce, the taste gets even better the next day. So you can prepare this on Sunday evening and have it for Monday's dinner. The curry sauce can also be prepared ahead and it's also versatile. Just throw in the vegetables you have at hand, the curry sauce and the pasta, you have a wholesome and nutritious meal ready in no time.
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Recipe
Curried Pasta Recipe
Ingredients
Ingredients For Pasta:
- 2 Cups Vegetables Of Your Choice
- 1 Cup Dry Pasta Of Your Choice
- ¼ Cup Chopped Cilantro
- To Taste Salt And Pepper
Ingredients For Curry Sauce:
- 1 Teaspoon Olive Oil
- ¼ Cup Finely Chopped Onion
- 4 Cloves Minced Garlic
- 2 Tablespoons All Purpose Flour
- 2 Teaspoons Curry Powder
- ¼ Teaspoon Cayenne Pepper/Chilli Powder
- 2 Cups Vegetable Broth
- 1 Tablespoon Cornstarch
- ¼ Cup Dry White Wine Or Water (I Used Water)
- To Taste Salt And Pepper
Instructions
Procedure for Curry Sauce:
- Add 2 teaspoons olive oil to a medium saucepan; saute onion and garlic for 2 to 3 minutes.
- Stir in flour, curry powder and chilli powder. Cook 1 minute, stirring.
- Add broth and heat to boiling.
- In a small vessel combine the cornstarch and water, until the cornstarch dissolves without forming any lumps. Add this mixture to the boiling broth and bring it to a boil, stirring, until thickened, about 1 minute. (Actually it took more than a minute for the mixture to thicken.)
- Season to taste with salt and pepper.
Assembling the Pasta:
- Steam the vegetables for 8-10 minutes if using frozen vegetables. If using fresh ones 6-8 minutes should be fine. Sprinkle some salt and toss the vegetables once, while steaming.
- Cook pasta as per the instructions in the package. Drain it, reserving around ¼ to ½ of the pasta cooked water.
- Combine together the steamed veggies, pasta and the curry sauce. Check for seasoning and sprinkle cilantro.
Marsha says
So good! I followed the directions as written plus added 1 tsp fresh ginger and a half can of garbanzo beans. This was a perfect weeknight meal. Thank you!
Madhuram says
You're welcome, Marsha.
Debbie Johnson says
Use sauce recipe but do rotini pasta, cooked chicken, sundried tomato slices and small diced fresh asparagus (want it crunchy!). Mix all together and serve room temp or refrigerate first, your choice.
Madhuram says
Yes the combinations are limitless.
Shwetha says
very tempting dish. looks yummy...........
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Badger says
Just made this dish. The wine + curry powder is a terrible combinatio
ion. I don't know what Indian cooks with wine anyways. Probably better with water or coconut milk.
Madhuram says
That's right Badger, we don't cook with wine. That's why I used plain water. The book mentioned wine though.
janet says
Hi,
Just went through your website and found the recipes very interesting..i wl give it a try for sure..especially the curried pasta & Vegetable.could you let me know what is all purpose flour please.
Thanks & Good luck to you.
Janet
Thanks Janet. All purpose flour is nothing but the usual white flour used for baking cakes, cookies etc.
sweety says
pasta luks delicious.what kind of curry powder should be used?
I got it in the Indian grocery store. If I remember it's MTR brand.
Vilma D'Souza says
This is a fantastic website. Just what I was looking for. I did a google search for "Indian style pasta" and your website came up. I love pasta but hate eating it the way the Italians and others do, with it dripping in tomato sauce. With your recipes, I can have my pasta the way we are used to eating curries and other Indian style savoury dishes. I have lived in Canada for many years, but have changed my lifestyle in many ways, but cannot give up my Indian food. Its the best food in the whole world and many Canadians who have learned to eat Indian food cannot give it up either. Your recipes are great, many many thanks for them.
You're welcome Vilma.