Wednesday, September 1, 2010

Curry Cream Tortellini

Not sure where I got this one from, but it was jotted down in my recipe file. It turned out pretty good (of course, I made some adjustments) but I would consider thickening the sauce a bit before serving. Maybe with a cornstarch slurry.

Although, it made a really tasty soup like dish! I served it with a side salad of mixed baby greens and a garlic papadum that I toasted up in the microwave.

Curry Cream Tortellini


1 shallot, finely chopped
1 jalapeno, seeded and finely chopped (you can omit this if you're spice sensitive)
2 teaspoons curry powder
1 clove garlic
2 tablespoons olive oil
1 1/2 cup vegetable stock
1 14 oz can coconut milk
1 package tortellini (we used cheese, mushroom would be wicked good!)
4 large basil leaves, chopped
1 tablespoon honey
1 tablespoon fresh ginger
Chopped peanuts (optional)

Heat oil in saucepan and soften the chopped shallot and jalepeno (for a minute or two). Grate in garlic and add curry powder. Heat until the curry powder warms (you'll smell it!)

Add veggie broth carefully (curry facial anyone?) and bring up to a boil. Turn down to a simmer and let it do its thing for about 5 minutes, stirring a couple of times.

While that's going on, toast your chopped peanuts by placing them in a dry frying pan over the heat, shaking often, until you smell them, then remove from heat. Keep a close eye on them though, because one second it may look like they are golden brown, and the next second they will be charred and leave a horrific smell in your house that won't go away for hours. Don't say I didn't warn you.

Back to the saucepan: Pour in coconut milk, tortellini, honey and grate in ginger (I keep mine in the freezer...grates like a breeze and lasts a lot longer than leaving it out). Bring up to a simmer (DON'T BOIL) and stir until pasta is nearly done. Sprinkle in basil at the last minute, let pasta finish cooking, and serve with toasted peanuts on top if you like.

I had some store bought papadums in the cupboard so I oiled them lightly and tossed one at a time into the microwave for about 40 seconds. Burnt papadum is another one of "those smells that never go away" so keep an eye on them.

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