Farfalle with curried carrots is where Italian and Indian cuisines get married. It brings me back in time to my student days when I wanted to eat something delicious, yet wallet friendly and took me minutes to make it. My friends were sceptical when I mentioned the ingredients before they tried it, but for some reason they quickly changed their mind after the first mouthful. Why don’t you find out yourself?INGREDIENTS
- 350 g farfalle
- 4 carrots
- 2 shallots
- 400 ml double cream
- 1 teaspoon curry powder
- extra virgin olive oil
- black pepper
- sea salt
METHOD In a frying pan add small diced peeled carrots and chopped onion, add 4 spoons of extra virgin olive oil, 2 spoons of water sprinkle with sea salt and stir everything. Put a lid on and leave the mix cook on a very low heat until carrots soften.
When carrots are soft, add the double cream, the curry and more sea salt if necessary as carrots and curry tend to give a sweet taste. Always on a very low heat, when the sauce start simmering, cook for 1 more minute. Sprinkle some freshly ground black pepper.
Boil farfalle in plenty of salty water. When ‘al dente’, drain but not too much. Mix everything and serve when still hot.
Garnish with fresh chopped basil or parsley…as you like!