Macaroni in Creamy Cauliflower and Coconut Stew- This is one more of my crazy creations. Yesterday afternoon as I was seeing one Burmese soup recipe in a cookery show, I got this idea. Couldn’t wait to try. So I made this for my kids school lunch box today:)
I really enjoyed making this. I came out just the way I had imagined. My kids appreciation added to my happiness 🙂

Ingredients

Macaroni- 2 cups
Chopped onion- 1/2 cup
Cauliflower flowerets- 2 cup
Chopped tomatoes- 1 cup
Crushed and chopped garlic-1 tsp
Coconut milk powder – 4 tbsps
Besan( chickpea flour) – 3 tsps
Turmeric powder- 1/4th tsp
Red chilli powder- 1/2 tsp
Oil- 3 tbsps
Salt to taste
Chopped coriander leaves- 1/4th cup
Sliced almonds- 2 tbsps
Chopped walnuts- 1 tbsp

Method

Heat lot of water in a pan. When it starts boiling, add a tsp of salt and tbsp of oil and the 2 cups of macaroni.
Cook the macaroni till it’s just done. Do not overcook. Drain the macaroni, wash in cold water, drain again and keep it aside.

Heat oil in a pan. To this hot oil, add garlic. Sauté for few seconds and add chopped onions. Sauté till the onions become pale pink. Now add the cauliflower. Sauté for 2 mins and then add chopped tomatoes, turmeric powder, chilli powder and salt to taste. Mix well, cook for few mins and then add 2 cups of water.

When the water starts boiling vigorously, reduce the flame.
Mix coconut milk powder with 3/4th cup of water to a smooth slurry. There should not be any lumps. Add this to the boiling gravy and mix well. Let it simmer for few mins.

When it starts boiling, mix besan with 1/2 cup of water( a smooth slurry) and add to the gravy. Simmer and cook till the stew thickens slightly.

Add the cooked macaroni to the stew, mix well and simmer for 5 mins.

Garnish with chopped coriander leaves ,toasted almonds and walnuts and serve hot 🙂