Skyu

I was intrigued by this North Indian curry which has pasta-like dumplings added to make it an even heartier dish than it already is. I suppose you would need the extra carbs to withstand the colder mountainous Ladahk weather. Curry is already the perfect comfort food, and by adding pasta just took it up a level. 

Ingredients

Serves 4

for the dumplings

100g wholemeal flour

pinch of salt

1 tbsp vegetable oil

for the curry

400g turnip, (or potato or both), peeled and cubed

200g shelled fresh green peas

100ml Goat's milk (optional)

2 small red onions, peeled and finely chopped

2 tomatoes, finely chopped

400g chopped tomatoes, tinned

handful of turnip tops (or baby spinach / leafy greens) 

3 tbsp mustard oil

1 tbsp fresh ginger, finely chopped

2 tbsp garlic, crushed

2 - 3 green chillies, finely chopped

2 tsp red chilli powder

1 tsp turmeric powder

2 tsp ground cumin

1 tsp mustard seeds

20g fresh coriander, finely chopped

Salt

Method

Mix together the flour, salt and veg oil, then add some cold water, a little at a time, just enough to bring the dough together. Give it a little knead then wrap in clingfilm and set aside in the fridge for half an hour. 

Break the dough into a manageable portion to roll out into a 2cm thick cylinder. Then slice into 5mm discs. Squeeze each disc between finger and thumb to flatten, making them look like a chunky orecchiette pasta. Set them aside.

In a large frying pan heat the mustard oil on a medium-low temperature. Then add the ginger, garlic and green chillies. Fry for a minute before adding the onions and the mustard seeds. Then gently fry until golden brown. 

Next add the turnips (or potatoes or both) and all spices, chilli powder, turmeric, cumin.  Stir well and cook for a few minutes, adding a splash of water if needed to stop it from catching.

Add the chopped tinned tomatoes and 500ml water. Stir, season with a pinch of salt and bring to a gentle simmer. Cook for 15 minutes then add the pasta and simmer for a further five minutes.

Add the peas, turnip tops (or baby spinach), half the fresh coriander, chopped fresh tomatoes, and the goat's milk if you are using it.  Stir gently through. 

Continue to cook for a further minute until the spinach has wilted, the peas cooked, and you get a consistency that's in between a broth and a stew. If it appears too dry and a splash of water to loosen things up. 

Check that the turnips/potatoes are cooked through. 

Transfer to a warm serving bowl and sprinkle over the rest of the fresh coriander.

Serve with naan bread.