Friday, March 14, 2014

curry-infused gram pasta


A few weeks ago my boyfriend's sister tried a recipe for pasta with gram flour while I was at her house. It was chewy, nutty, and delicious and I couldn't wait to try it at home. I thought it would go very well in place of rice in a curry dish. After a little experimenting, I decided to take it one step further and add curry powder to the pasta dough for an even more unique and delicious experience. It resulted in a dish that I will be making again and again. (Thanks for the idea, Evie!) While making your own pasta can seem intimidating, it really just requires a little extra time and some planning ahead. 


Curry-Infused Gram Pasta
Serves 4

Ingredients

for the pasta:
  2 eggs
  3 tablespoons water
  1/2 teaspoon salt
  2 cups gram flour
  2 tablespoons curry powder

  1 can coconut milk
  1/2 teaspoon salt
  1/2 black pepper
  2 tablespoons curry powder
  pinch of crushed red pepper
  1 onion, diced
  1 potato, diced
  2 carrots, chopped
  2 bell peppers, diced
  2/3 cup frozen peas

In a medium bowl, beat eggs, salt and water with a fork until incorporated. In a separate bowl, mix gram flour and curry powder with a fork. Add to egg mixture and beat with a mixer with dough hook attachment. Mix until the mixture starts to clump. Press dough into a ball and turn out onto gram-floured surface. Knead until dough is smooth. Roll out with a rolling pin or pasta roller until 1/8 thick. Use plenty of gram flour to keep dough from sticking. Cut with knife or pizza cutter into rectangles about two inches long. Lay out on wax-papered baking sheets and set aside.



Add coconut milk, salt, pepper, sugar, curry powder, and crushed red pepper to a bowl and mix with a fork. Set aside. Fill a large pot with water and place over high heat. Add onions and potato to a large, separate skillet with a couple tablespoons of oil over medium heat and saute for 5-7 minutes. Add carrots and saute for 4-5 more minutes. Add bell peppers and saute for 2 more minutes. Stir in frozen peas. When water comes to a boil, add pasta and cook for 3-5 minutes or until soft, but still chewy. Drain and add pasta to vegetable skillet. Pour coconut milk sauce over the top and stir mixture until incorporated and coated in sauce. 

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