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Wednesday, March 21, 2012

Curried Spaghetti in Bechmel Sauce

Here's one of my recent experiments from Kunti's kitchen! :-) Hope you enjoy it.

1/4 pk whole wheat Spaghetti, broken in 1/4's, cooked al dente, drained
1 cup mixed veggies chopped small e.g. carrots, green beans, yellow corn
2 tsp asafoetida
Approx 2 heaped tsp curry powder
1 TBSP sea salt
2 TBSP organic coconut oil

Make sure you add a pinch salt and a drop of oil into the pasta when you are cooking it, both for flavor and to help prevent it sticking together.
Heat saute pan on medium heat, add coconut oil. It will be hot enough in a few seconds, dont overheat it. Add spices. Fry for a few seconds, and add vegetables. Saute til tender and add salt. Remove from heat, and mix in the spaghetti and the bechmel sauce (recipe below).

Great served with a salad, a bed of greens e.g. kale, and a sweet and sour chutney. Serve hot. Serves 6 portions.

Bechmel Sauce:
Approx 3 cups organic whole milk
Approx 1 TBSP butter
Approx 3-4 TBSP all purpose flour
1 pinch of paprika
1 pinch of nutmeg
1 pinch of ground black pepper
Approx 1/4 cup tamari

Melt butter in saucepan on a low flame and toast the flour in it til it turns a light tan color. Add in milk and whisk to prevent lumps. Whisk in the spices Keep stirring til slightly thickened, and whisk in the tamari, cook another minute. Remove from heat.

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