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.
