Mustard Seed Tomato Curry Fusilli With Leafy Greens And Queso Fresco
From infoforyourlife 7 years agoIngredients
- • 1 pkg. (340 g) Catelli Ancient Grains Fusilli shopping list
- • 1/4 cup (60 mL) canola oil shopping list
- • 1 tbsp (15 mL) whole cumin seeds shopping list
- • 2 tsp (10 mL) whole mustard seeds shopping list
- • 1 tbsp (15 mL) ground turmeric shopping list
- • 1/2 tsp (3 mL) chili flakes shopping list
- • 2 tbsp (30 mL) garlic, peeled and coarsely minced shopping list
- • 1 cup (250 mL) coconut milk shopping list
- • 2 cups (500 mL) pureed tomato (canned diced tomato pureed) shopping list
- • 8 cups (2 L or 140 g) assorted leafy greens (spinach, kale, mustard etc.) washed and spun well to dry shopping list
- • 2 cups (500 mL) queso fresco cheese, diced into a half-inch dice shopping list
- • 1 cup (250 mL) green onions, thinly sliced shopping list
- • Salt and black pepper to taste shopping list
How to make it
- 1. Add 4 litres of water to a pot and 1 tbsp (15 mL) of salt to water. Bring to a boil.
- 2. In a large pot or frying pan, heat canola oil over medium heat. Add cumin and mustard seeds and cook until fragrant (30 seconds to 1 minute). Add turmeric, chili flakes and minced garlic. Cook for about 1-2 minutes, stirring continuously, until garlic is tender and fragrant.
- 3. Add in pureed tomato and coconut milk and bring to a simmer. Cover pot with lid and cook on low heat for 5 minutes.
- 4. Cook fusilli according to package directions.
- 5. While pasta cooks, add washed leafy greens to the sauce and stir well to wilt greens.
- 6. Drain pasta well and add to sauce. Add diced queso fresco and sliced green onions and stir well.
- 7. Add salt and pepper to taste; serve immediately.
- Chef's Tips:
- • For best results, use diced canned tomato.
- • Paneer cheese can be substituted for queso fresco.
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