Jain-Style Coconut Curry Pasta Recipe

About this recipe

A flavorful Jain-friendly pasta dish featuring a coconut curry sauce, aromatic spices, and fresh herbs. Perfect for a satisfying dinner solution.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 125 g Red Bell Pepper
• 400 ml Klf Coconad Coconut Milk
• 100 g Premium Green Chilli
• 175 g Lemon - Imported
• 5 ltr Fortune Xpert Pro Immunity Oil Blend Of Rice Bran & Sunflower Oil
• 100 g X 3 Mtr Turmeric Powder | Arisina Pudi Combo
• 1 pc (52 g) On1Y Paprika Powder
• 100 g Tata Sampann Whole Spices Cumin Seed

Instructions

1. 1. Heat a small skillet over medium heat. Add 1/4 cup of chickpea flour and cook, stirring frequently, until the flour darkens slightly and smells fragrant, about five minutes. Remove the pan from the heat and pour the toasted chickpea flour into a bowl to cool.
2. 2. Heat a nonstick skillet over medium-high heat. Add 1 tablespoon of oil, 1/2 teaspoon of cumin, and 1 diced red bell pepper. Cook for 2 minutes, stirring constantly.
3. 3. Mix in 1/2 teaspoon of turmeric, 1 teaspoon of paprika, and the toasted chickpea flour. Stir well to coat the bell pepper. Add 1/4 cup of water to prevent the spices from sticking to the pan.
4. 4. Dissolve 200 ml of coconut milk in 1/4 cup of water and pour it into the skillet. Reduce the heat to low and let the mixture simmer, stirring occasionally, for 5 minutes.
5. 5. In a large pot, combine 1/4 cup of rice flour with 4 cups of water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rice flour mixture and cook uncovered, stirring occasionally, until the mixture thickens, about 12 minutes.
6. 6. Transfer the hot rice flour mixture to a serving bowl and pour the coconut curry mixture over it. Garnish with 1/2 cup of chopped fresh coriander leaves and 1 sliced green chili. Serve with lemon wedges on the side.