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


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. 

No comments:

Post a Comment

We want So Fancy to be an honest experience, but also a pleasant one, so please use courtesy and common sense when commenting. We reserve the right to remove any comments containing spam or inflammatory language, or which are unrelated or purely promotional.