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Indian Style Pasta
Do you love Indian food?
Do you love pasta?
So how about the idea of Indian style pasta? We know, it sounds crazy, But we thought we would give it a try! Turns out, IT WORKS! Not only did it work...It's actually very delicious and a little kick with the perfect amount of spice.
This is a really quick and easy veggie lunch recipe! If you're looking for a gluten free pasta recipe, simply swap the pasta with your favourite one!
For the roast peppers
- 1 red pepper, roughly chopped
- 1 green pepper, roughly chopped
- 1 yellow pepper, roughly chopped
- 1 tbsp olive oil
- Pinch sea salt
For the curry
- 2 tbsp rapeseed oil
- 2 onion roughly chopped
- 1 tsp turmeric
- 2 tsp Garam Masala
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp fenugreek
- 1 green chilli finely chopped
- 3 cloves garlic minced
- 1 knob ginger peeled and grated
- 2 tbsp Coriander stalks finely chopped
- 6 tomatoes chopped roughly
- 125 ml water
- 1 tsp sea salt
- Twist black pepper
- 100g frozen peas
- Enough cooked penne pasta for 4 people
- Coriander Leaves, sliced
Put the peppers on a baking tray, drizzle them with olive oil and sprinkle with salt and roast the peppers at 180'C (350'F) for 20 minutes
Pour the rapeseed oil into a pan, warm it up, add the spices and let them simmer for 1-2 minutes (until the aromas have been released
Add the onion and fry it until it's soft and then add the garlic, coriander stalks, ginger and chillies. Stir everything together until everything is covered in spices
Add the tomatoes to the pan, stir them in and let everything simmer for 7-10 minutes
Add the salt and water, stir it in and let it simmer for a minute. Add the the roast peppers and peas to the pan and fold everything together.
Add the cooked penne pasta to the pan, fold it through the sauce and serve immediately with a garnish of coriander