Whole Wheat Noodles in Curry Broth

MAKES: 4 first-course or 2 main-dish servings

TIME: 45 minutes

American curries from the sixties and seventies often included chopped apples, sweetened coconut, raisins, nuts, and other assorted accompaniments. With a little updating, the concept still makes an appealing, immensely satisfying, and contemporary soup, even though it hardly resembles the curries of Asia.

3 tablespoons neutral oil, like grapeseed or corn

1 small onion, chopped

2 tablespoons minced garlic

1 tablespoon peeled and minced fresh ginger

2 tablespoons curry powder (to make your own, see Fragrant Curry Powder)

Salt and freshly ground black pepper

2 quarts vegetable stock or water

1 pound whole wheat spaghetti

1 medium green apple, peeled, cored, and chopped

1/4 cup raisins

1/2 cup chopped pistachios, cashews, or pumpkin seeds

1/2 cup chopped fresh cilantro for garnish

1/4 cup coconut, lightly toasted in a dry skillet for garnish

01 Put the oil in a large saucepan over medium-high heat. When hot, add the onion and cook, stirring occasionally, until soft, about 3 minutes. Stir in the garlic and ginger and cook for another minute or so. Add the curry powder, sprinkle with salt and pepper, and cook, stirring constantly, until fragrant, about 1 minute. Add the stock and bring to a boil.

02 Add the spaghetti and cook, stirring occasionally, until just tender, 8 to 10 minutes. Be careful not to let the pot boil over. When the pasta is done, turn off the heat and stir in the apple, raisins, and nuts. Cover and let rest for 2 to 3 minutes. Taste and adjust the seasoning, give the soup a good stir, and serve, garnishing each bowl with a sprinkle of cilantro and coconut.