Recipe courtesy of Garofalo
Orzo Curry
This is an exciting vegan Orzo recipe bursting with an interesting mix of crunchy vegetables and textures. The aroma of the spices complement the Orzo beautifully and the addition of curry powder gives the dish a different and quirky twist.
The intensity of the curry can be adjusted to personal taste and other vegetables can be used in addition or substitution.
Ingredients for 4 people
350g Garofalo Orzo Pasta
4 tbsp. of Groundnut oil
2 Red Peppers seeded and sliced in thin strips
3 Garlic Cloves crushed
1 Medium Onion thinly sliced
150g small Cauliflower Florets
150g small Broccoli Florets
100g Mange Tout cut in three diagonally
2 tbsp. medium Curry Powder
2 ladles of boiling water
2 tbsp. Chopped Coriander
50g Cashew Nuts roughly chopped
Salt to taste
Method
In a large frying pan put the oil, chopped onion and crushed garlic skin on and sauté on a medium heat until the onion is soft.
Put all the trimmed and prepped vegetables in the pan.
Stir well to combine and then add the curry powder. Mix all the elements well, keeping a fairly vigorous heat. Add 2 ladles of boiling water gradually to allow the vegetables to gently soften. Remove the garlic.
When cooked keep warm by placing a lid or foil on the pan.
In the meantime, boil a copious amount of water (at least one litre per 100 g of pasta), and when boiling add 2 tbsp. of rock salt, add the Orzo and stir well. The right al dente time for Orzo is 8 minutes, so to enjoy fully the Garofalo flavour and "bite" stick to the advised cooking time!
When cooked drain the pasta and keep half a glass of the cooking water to loosen up the sauce if is too thick
Place the cooked Orzo in the sauce and stir well, add the roughly chopped cashew nuts and add the chopped coriander and serve at once!