|2 servings||calories per servings 470||protein serving 12 g||carbs per serving 63 g||total fat per serving 22 g|
Garam masala is a spice blend used in Indian cooking, often containing black pepper, cardamom, coriander and cloves, among others. These “warm” spices work well with earthy brussels sprouts and sweet carrots. Rice is the staple side dish in India, but here we’ve chosen an intriguing brown rice pasta with a slightly nutty flavor and great texture as the vehicle for our spiced, seasonal veggies. Garnish with a topping of sliced almonds for crunch, and dig in!
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||63 g|
|Dietary Fiber||12 g|
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.
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.
• 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.
• 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.
• 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.
Divide pasta between 2 large bowls, and top with almonds. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...