CHEF and blogger Paul James writes for our paper.
Last week, you may remember I was championing ‘Lilo’s Handmade’ pasta with ‘Chocolate And Orange Pasta with Spicy Lentil Bolognaise’.
This is part two and if you enjoyed that, you will enjoy my ‘Turmeric Pasta with Chickpea and Spinach Curry’.
The festive season is not complete, in my opinion, without a curry or two and this offers something a little bit different.
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Turmeric pasta with chickpea and spinach curry
Ingredients
Turmeric pasta (From Lilo’s handmade pasta)
Handful of fresh spinach
vegetable oil
4 curry leaves
1 small onion, finely diced
1/2 tsp of garlic paste
1/2 tsp of ginger paste
1 tsp ground coriander
1 tsp ground cumin
2 tsp ground turmeric
1 tsp garam masala
400g (1 tin) of full fat coconut milk
400g (1 tin) of cooked cooked chickpeas
Lime juice to taste
Salt and black pepper to taste
fresh coriander finely chopped for decoration
1 chilli finely chopped for decoration
Method
- In a large pot add a sprinkle of sea salt flakes to some boiling water.
2. Then add your turmeric pasta.
3. Bring back to the boil, cover and simmer until Al dente.
4. Heat up a tbsp of vegetable oil in a large frying pan or pot, then add the onions until they turn translucent. Add the garlic and ginger and stir well.
5. Then add your spice mix of coriander, cumin, turmeric and garam masala.
6. Stir gently and add just a splash of water, just to loosen the mixture so it doesn’t catch on the bottom of the pan. Then add the curry leaves and just gently fry for a few minutes.
7. Now add the coconut milk to the pan and give it a gentle stir. Gently bring the sauce to a simmer and then add the chickpeas.
8. Gently simmer for five minutes, stirring occasionally, then remove the curry leaves.
9. Season to taste with salt, pepper and lime juice.
10. Drain and add the cooked pasta, stir gently and add the spinach leaves.
11. Turn off the heat and stir well.
12. Serve in a warm bowl with a sprinkle of coriander and chilli.
