Indo-inspired Collorelle Curry

Ingredients

In the original Italian Collorelle dish, the pasta is typically served with a tomato-based sauce and often includes ingredients like garlic, olive oil, and basil. However, in this Indo-inspired version, we replace the tomato sauce with a creamy coconut curry sauce and incorporate traditional Indo spices and vegetables to create a unique fusion dish. We alse have the original recipe for Collorelle, so you can check it out.

• 250g (8.8 oz) Collorelle pasta 250g (8.8 oz) Collorelle pasta
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 cup coconut milk 1 cup coconut milk
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup frozen peas 1 cup frozen peas
• Juice of 1 lime Juice of 1 lime
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 7g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Cook the Collorelle pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
3. 3.
   Add the turmeric powder, cumin powder, and coriander powder to the pan. Stir well to coat the onions and garlic with the spices.
4. 4.
   Pour in the coconut milk and bring the mixture to a simmer. Allow it to cook for 5 minutes, stirring occasionally.
5. 5.
   Add the sliced bell pepper, julienned carrot, and frozen peas to the pan. Cook for an additional 5 minutes, or until the vegetables are tender.
6. 6.
   Stir in the cooked Collorelle pasta and mix well to coat the pasta with the curry sauce.
7. 7.
   Squeeze the juice of one lime over the dish and season with salt to taste.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Collorelle pasta — Cook the pasta until al dente to ensure it retains its shape and texture in the curry sauce.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra kick of heat, add a finely chopped chili pepper to the curry sauce.
• Customize the vegetable selection based on your preferences and seasonal availability.
• Serve the Indo-inspired Collorelle Curry with a side of naan bread or steamed rice for a complete meal.
• If you prefer a milder flavor, reduce the amount of spices used in the curry sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Indo-inspired Collorelle Curry hot, garnished with fresh cilantro. Accompany it with a side of naan bread or steamed rice to soak up the flavorful curry sauce.

Presentation advice

Present the Indo-inspired Collorelle Curry in a vibrant serving dish to showcase the colorful vegetables and creamy curry sauce. Garnish with a sprig of fresh cilantro for an added touch of freshness.