A fabulous asian dish with spicy coconut curry base,noodles and vegetables.
The original dish uses shrimp and chicken, this vegetarian version is equally delicious and wholesome.
Ingredients:
2 cans of coconut milk ( Not cream of coconut, that is sweet, milk is plain so do read the label carefully)
1 cup each of boiled, diced fine, potato, green beans and carrots.
1/2 packet of regular spaghetti/noodles (not angel hair or thin pasta, just regular noodles, I use barilla plus spaghetti)
1 medium size onion, 4 cloves garlic, 2 table spoons of besan or 1 tsp of corn flour + 1/4 cup water.
A few green chillies diced very fine.
1 tsp of turmeric, red chili and coriander powder
Green chillies, lemon juice and coriander chopped, for garnishing.
Loaf of french or Italian bread to go with it, sliced.
Step 1 : Making the curry:
Saute the onions in oil until golden, then add minced garlic, 2 tbs besan.
Saute again for a few mins until the besan is lightly cooked.
If using corn flour mix, then add that to the coconut milk.
Add the coconut milk, salt, turmeric, chili powder, cumin powder. ( I usually add these generously so its tasty and spicy)
Add 1 -2 cups of water to the coconut milk to thin it down
Simmer the curry until it thickens (nice consistency and is not watery, just like you would make kadhi )
Step 2 : Noodles
Boil the noodles in ample water just as you were making pasta. (cook until its firm enough to bite but not undercooked, al-dante )
Drain them and immerse them in cold water. Keep it aside
Step 3 : Vegetables
Fine dice the veggies and boil them (don’t over cook them)
Assembling:
Make individual servings, this dish cannot be pre-assembled for a group.
In a bowl, put one or two slices of bread, ladle the veggies, noodles and pour the curry.
Garnish with diced green chilies and lemon juice and coriander leaves.
Big Burrp! 