I have finally stepped back into the kitchen and I am doing some real cooking again! Last night I was in the mood for something warm and creamy. I debated making a pasta with “cream” sauce and then I remembered I had coconut milk and curry leaves so I decided to make a curry pasta dish that ended up being so delicious; I can’t wait for lunch today!
- 2T Canola oil
- 1t Mustard seeds
- 1t Fenugreek seeds*
- 1/2 cup Curry leaves*
- 1/4t Turmeric
- 1/2t Chili powder
- 1t Curry powder
- 1 medium onion, diced
- 1 green chili, minced
- 2 cups green cabbage, chopped
- 3/4 cup Red lentils
- 1-15oz can Diced tomatoes (no salt added)
- 1-15oz can Lite coconut milk
- 1/4t Ume plum vinegar or red wine vinegar
- 1/4-1t Cayenne pepper (optional)
- Salt and pepper to taste
- 4 Servings of Orecchiette or other pasta, cooked according to directions
In a large saute pan heat the oil over medium-high heat. Add in the mustard seeds and fenugreek seeds and toast until they start to pop, about one to two minutes; then toss in the curry leaves and cook for one minute. Stir in the curry powder, turmeric and chili and stir to combine. Stir in the onions, chili and cabbage and saute until the vegetables start to soften and are lightly browned. Stir in the red lentils and tomatoes and then the coconut milk. Bring to a boil and then reduce to a simmer for 15 minutes. While the lentils are cooking cook your pasta according to the directions.
Stir the vinegar and cayenne into the lentil mixture and add salt and pepper to taste. Cook for 5 more minutes or until the lentils are softened. Once the lentils are soft stir in the cooked pasta and serve!
*If you do not have curry leaves or fenugreek seeds you can omit them; the dish will not taste the same but it will still be delicious. Feel free to add an additional 1/2 to 1 teaspoon of curry powder.