I think curry powder works well in a lot of dishes, so it's not out of place in this pasta sauce. Also adding lot of veggies makes it colorful and filling too. I used peppers, broccoli and corn along with tomato puree in this dish. A splash of cream or half-n-half is added to make the pasta just a little bit creamy.
Recipe adapted from Tarla Dalal: Ingredients: Serves 4 Pasta - 8oz. (any shape & size pasta will work, I used Spinach Rotini here) Corn - 1cup, frozen
Broccoli - 1cup, cut into florets
Red or Green Pepper - 1 medium, diced
Tomato - 2 medium, chopped
Garlic - 3~4 cloves, crushed
Tomato puree - 3tbsp
Madras Curry powder - 1tsp
Red Chili powder - ½tsp (adjust as per taste preference)
Half-n-half or heavy cream - 3tbsp
Salt & Pepper - to taste
Method:
- Cook pasta according to package directions, drain and set aside. Reserve 1 cup of pasta cooking water.
- Heat 2tbsp butter in a large saute pan, add the garlic and cook for 30~45 seconds or until golden and fragrant.
- Add the peppers, broccoli and corn. Cook on medium flame, stirring occasionally until the veggies are crisp tender.
- Add the tomatoes, tomato puree, curry powder and chili powder. Mix well and cook for 2~3 minutes.
- Stir in the cream or half-n-half and salt, mix well and cook for 1~2 minutes.
- Add the cooked pasta, mix well and cook for 1~2 minutes, while stirring occasionally.
- Serve hot!!
Lets check out what my fellow marathoners have cooked today for BM# 50.
