No-Meat Coconut Kadhi Khausey

Yields4 Servings

DifficultyBeginnerPrep Time15 minsCook Time30 mins

1 cup Lite Coconut Milk

¼ cup Gram Flour (Besan Flour)

¼ tsp Turmeric Powder

1 cup Tomato Sauce - no salt added

1 cup Yellow Onion - raw, finely chopped

1 tsp Paprika

¼ cup Yellow Onion - raw, finely chopped

1 tsp Paprika

¼ tsp Paprika

¼ tsp Salt

8.70 oz Spaghetti - whole wheat, thin

Canola Oil Cooking Spray

1 tbsp Cilantro - cleaned, washed and fine chopped

Spray the medium size non-stick pan with cooking oil spray for 3 seconds over low-medium heat.

Now add the finely chopped onion, salt, and paprika; stir fry for 2-4 minutes add tomato sauce and stir well; cover it and cook for 2-5 minutes.

Add 1/4 cup of water and let it cook for 5-7 minutes, and again spray the cooking oil spray for 3 seconds and stir well cover and let it cook.

Once the onion is soft, moist, and well incorporated with tomato sauce, spray cooking oil spray for another 3 seconds, stir well, and removed from the stove.

Cook the spaghetti by following the instructions given on the back of the package.

Assemble

In a serving bowl add the spaghetti, pour some coconut kadhi, and add the spoonful of no-meat tomato sauce.
Garnish with cilantro, green onion, and a slice of lemon, and sprinkle some crushed red pepper.
Enjoy the non-meat coconut kadhi khausey.

Chef's Tip:

This is an excellent recipe for a vegetarian option. You can make the stir fry noodle with a vegetable of your choice and drizzle some coconut curry on the top