This Indian-spiced pasta dish is a favourite with taste.com.au members.
Ingredients
- 400g haloumi cheese
- 2 tablespoons olive oil
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garam masala*
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 onion, halved, thinly sliced
- 2 garlic cloves, crushed
- 10 fresh curry leaves*
- 400g can chopped tomatoes
- 1/4 teaspoon dried chilli flakes
- 300g cooked spiral pasta
- 3 tablespoons chopped coriander
- Naan bread, to serve
- Mango chutney, to serve
Method
- Step 1Cut the haloumi into 1cm cubes. Toss in 1 tablespoon oil and all the dry spices.
- Step 2Heat the remaining oil in a large frypan over medium-high heat. Add the onion and garlic, and cook, stirring, for 1-2 minutes or until softened. Add the haloumi and curry leaves, and cook until haloumi is golden. Add the tomato and chilli flakes, then bring to the boil. Season to taste with salt and freshly ground black pepper. Stir in the pasta and cook until heated through.
- Step 3Remove from the heat and stir through the coriander. Divide among bowls and serve with naan and chutney.
- Low carb
- Low kilojoule
- Vegetarian
Nutrition
1944 kj
Energy
27g
Fat Total
26g
Protein
2975.21mg
Sodium
28g
Carbs (total)
All nutrition values are per serve
Notes
* Garam masala is a spice blend from supermarkets. Fresh curry leaves are from selected greengrocers.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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