Wednesday, June 12, 2013

'Indian Influenced' Veggie Bowl

I love Indian inspired cuisine and I love curry. But a lot of curries have cayenne in them, and although I love cayenne, cayenne does not love me these days. So, I did my own version ;)

By no means am I an expert on the wonderful Indian cuisine; which is why I call this 'Indian Influenced.' It has elements of an Indian dish, though I do have much to learn in that realm.

King Soba pasta is the best gluten free pasta that I have come across. It has a whopping three ingredients (one of which is water), is super simple to cook and absolutely delicious. AND the consistency is that of pasta. Awesome.



Indian Influenced Veggie Bowl

1/3 package of King Soba Brown Rice Pasta
1/2 zucchini, thinly sliced
1/2 summer squash, thinly sliced
1/3 cup peas
1 tbls scallion, diced
Handful of spinach, shoped
Small handful of raisins
Dash of garlic
Dash of ground pepper
Dash of cinnamon
Dash of cardamom
Dash of turmeric
Pinch of ginger
Splash of lemon juice
~2 tbls EVOO

Method:

Coat a medium-size sauce pan with about one tablespoon of EVOO and heat to medium, add in all of your veggies except for the spinach and begin to saute.

Boil about one quart water, add in your pasta, bring to a boil and then turn down the heat to medium and cook for approximately 4 minutes.Add to a colander to strain once cooked.

Once the veggies start to soften, add in the spinach, raisins, spices and lemon juice. Saute a few minutes longer until the raisins soften and the flavors begin soak in.

Add the veggies to your pasta, drizzle in the remaining EVOO and toss in with the pasta.

Yum!

(This was enough for me - so double or triple the ingredients to serve more!)

Enjoy ;)



No comments:

Post a Comment