2 cups of brown rice pasta
3.5 cups water
1/4 cup extra virgin coconut oil
200g organic tomato paste (or 3 large tomatoes chopped)
2 tablespoons garlic paste (or finely chopped garlic)
1 tablespoon of ginger paste (or finely chopped ginger)
2.5 tablespoons of garam masala (or 1/2 tablespoon each of black peppercorns, cardamon, cinnamon,
bay leaves and cloves)
1/2 teaspoon Himalayan Salt
1/2 teaspoon of chili powder
2 teaspoon cilantro/coriander seeds
1 teaspoon cumin
1. Bring the pasta and 3.5 cups to a boil. Reduce heat to medium and stir until the pasta is just past tender and slightly soft and bouncy, about 15-20 minutes.
2. While the pasta is boiling, add coconut oil to the fry pan on medium heat. Add the onion and garlic and stir fry for one minute. Add the ginger and stir fry for one minute. Add the rest of the spices and stir fry for one minute. Add the tomato paste. Stir until well combined, for a few minutes.
3. When the pasta and sauce are cooked, mix the two together.
+ High in Protein
+ Gluten Free
+ High in Vitamin C
+ Serve with nutritional yeast to make it taste cheesy.
+ Serve with fresh cilantro/coriander.
*** Always choose ORGANIC, local and seasonal whenever possible.
This recipe was created by Liana Werner-Gray 2013.
Photo thanks to Rock’n Raw Photos – Raw and Unedited
This recipe is part of © 2013 THE EARTH DIET ™ All Rights Reserved