Veggie Chef
5:19 pm
Mon March 25, 2013

Curry Kick!

Last week, I made a curried yam stew using a green curry paste.

This week it's a pasta salad with yellow curry powder and cayenne pepper, which is tempered by the use of cooling cucumber.

We also have the crunch of the carrots balancing the softness of the cooked pasta. I just love different tastes and textures all in the same bowl.

What you need: 

4 cups cooked rotini pasta 
3/4 cup carrot, peeled and thinly sliced
3/4 cup cucumber, diced salted and rinsed
1 tsp salt
1/4 cup green onions, sliced
3 Tbsp. dried currants
1/4 cup crushed raw almonds

Dressing: 
1 1/2 tsp. ground mild curry
1/3 cup vegenaise
2 Tbsp. fresh lime juice
1 tsp. flax oil
1/2 tsp agave nectar
1-2 pinches ground cayenne powder

What you do: 

Start by salting the cucumber so water isn't leaking into your salad from them. In a strainer, coat cucumber in about a teaspoon of salt and drain for about a half an hour. Combine all of the salad ingredients except the cucumber in a large bowl and set aside. In a smaller bowl, combine dressing ingredients. 
After the cucumbers have finished draining, rinse them with water and pat them dry adding them to the large bowl. Spoon the dressing into the larger bowl and mix well.
This spicy, flavorful pasta salad goes well with a crisp, cooling green salad of spinach, sprouts, avocado and yellow bell peppers dressed with a mild, citrus vinaigrette.

Andrea Mattioni-Willis shares the recipe.