Ingredients
- 2 Tbsp Eden Extra Virgin Olive Oil
- 3 cloves garlic, minced
- 3/4 cup onions, diced
- 1/2 cup button mushrooms, diced
- 2 small organic potatoes, peeled, diced
- 2 cups cold water
- 1/3 cup celery, diced
- 1 cup carrots, diced
- 3/4 tsp Eden Sea Salt
- 3 Tbsp organic unbleached white flour
- 2 cups Unsweetened Edensoy
- 2 tsp curry powder
- 1/2 tsp Eden Ground Turmeric
- 1/2 tsp Eden Coriander
- 1/4 tsp Eden Cumin Powder
- 1/4 tsp Eden Cinnamon, or to taste
- 1 pinch Eden Cayenne Pepper
- 1 cup zucchini, sliced into half moons
- 12 ounces Eden Kamut Vegetable Spirals, 1 package
Directions
Heat oil in a large skillet and sauté the garlic and onion for 5 minutes until slightly browned. Add mushrooms and sauté 2 minutes. Add potatoes, water, celery, carrots and sea salt. Cover, bring to a boil and simmer 5 minutes. Remove cover. Place the flour in a measuring cup. Add a little Edensoy and mix until the flour dissolves. Add remaining Edensoy and mix. Slowly add the Edensoy/flour mixture to the skillet, stirring frequently until the sauce thickens. Add all the spices, mix and simmer uncovered for 10 minutes.
While the curry sauce is simmering, cook the pasta as package directs. When the pasta is almost done, add the zucchini to the curry and simmer 1 minute. Drain the pasta and serve with curry sauce ladled on top.
Nutritional Information
Per serving - 352 calories, 9 g fat (23% calories from fat), 14 g protein, 55 g carbohydrate, 8 g fiber, 0 mg cholesterol, 299 mg sodium