About the Dish

  • Carrot

    Carrot

  • Brussels Sprouts

    Brussels Sprouts

  • Shallot

    Shallot

  • Ginger

    Ginger

  • Garam Masala

    Garam Masala

  • Brown Rice Spaghetti

    Brown Rice Spaghetti

  • Spinach

    Spinach

  • Cilantro

    Cilantro

  • Sliced Almonds

    Sliced Almonds

METHOD

1
MISE EN PLACE • Halve carrots lengthwise; thinly slice crosswise. • Trim brussels sprouts’ stem ends and any brown parts. Quarter lengthwise. • Peel, halve and thinly slice shallot. • Peel and mince 2 teaspoons ginger (save any extra for another use). • Discard any tough spinach stems. Roughly chop leaves. • Pick and chop cilantro leaves.
2
Fill a saucepan half full with about 6 cups water. Stir in 1/2 teaspoon kosher salt, and place over high heat. This is your noodle cooking water.
3
• Place a large sauté pan over high heat. Add 2 teaspoons cooking oil. When oil is hot, add carrot. Cook, stirring frequently, 3 minutes. • Add brussels sprouts and shallot. Cook, stirring, until shallot becomes translucent, 3-4 minutes. • Add ginger, garam masala and 1/4 teaspoon kosher salt. Cook, stirring, 1 minute more. Remove pan from heat.
4
• When water boils, add noodles. Cook, stirring occasionally, until noodles are tender but not mushy, 5-6 minutes. • Reserve 1/2 cup cooking liquid. • Drain noodles.
5
• Return vegetable pan to medium heat. Stir in 1 tablespoon olive oil, spinach, noodles and reserved cooking liquid. Cook, stirring, until most liquid has evaporated, 3-4 minutes. • Stir in cilantro. Remove pan from heat. Taste and adjust seasoning as desired with kosher salt.
6
Divide pasta between 2 large bowls, and top with almonds. Enjoy!

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