Wednesday, June 6, 2012

Curried Noodles with Vegetables

 Here's a fun one pot meal that comes together quickly.  You can make this dish completely vegetarian or add meat if you wish so you can tailor it to your needs. I love that I got to add a bunch of vegetables into the noodles and my kids will eat it for the most part.  Of course the picky eater did pick out some of the veggies.  You can't win them all, but I was happy that I did manage to get him to eat some of the veggies.  I served it with a cucumber-yogurt raita salad, mango chutney and some poppadoms.  It was a fun and delicious meal and the leftovers were even better.

1lb of long noodles (spaghetti, linguine etc..)
1 medium onion chopped
2 carrots grated
2 stalks of celery diced
2 cups of diced fresh tomatoes
1/2 bell pepper or mild chilies
3 cloves of garlic grated
2 Tbs of ginger grated
20-25 curry leaves torn
2-3 green chiles (seeded) and sliced
1 tsp of black mustard seeds
1 tsp of cumin seeds
1 Tbs of curry powder (McCormick brand recommended)
1/2 Tbs of garam masala powder
1/2 tsp of red chili flakes (or to taste)
1/4 tsp of turmeric
1 bunch green onion/scallion chopped
1 cup of finely sliced cabbage (optional)
2 Tbs of soy sauce (or to taste)
1 cup of chicken broth or vegetable broth
salt and pepper to taste

Step 1:   Boil pasta until 80% cooked to desired texture. It will finish cooking in the curry sauce.

Step 2: Heat 1 Tbs of canola oil  on medium-high heat.  Add the torn curry leaves, cumin seeds and mustard seeds.  Allow to fry for 30-45 seconds.  Next add the the onions, celery, carrots, cabbage, whites of green onions and chilies in the pan and fry for 3-4 minutes.

 Then add diced tomatoes and
 fry for another 2 minutes. Now add the ground spices (curry powder, garam masala, turmeric and chili flakes).  Fry for anther minute.   Then add chicken stock and soy sauce and simmer for a few minutes. 
Toss sauce with cooked pasta and cook for another 3-4 minutes until noodles have finished cooking. Taste for seasoning and adjust salt etc..  Top with green part of scallions.  Serve with cucumber raita, mango chutney, poppadoms etc... Enjoy.

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