As a Kindergarten teacher I have spent years observing children eating during lunch. I also raised two very picky eaters. One thing I have noticed over the years is that children truly love eating pasta. This was my inspiration to try a fusion recipe - Paneer Curry Pasta Salad.
Course Salad
Cuisine Indian
Prep Time 30 minutesminutes
Servings 5children’s servings
Ingredients
Ingredients:
2 cups egg-free Radiatore pasta
1 cup of paneer, cubed
1 cup 1 cup of sweet corn kernels (fresh or frozen, I used fresh)
1/2 cup of light whipped cream cheese
1/4 cup golden raisins
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/4 yellow onion, diced
6 baby carrots, diced
1/2 teaspoon garlic powder
3 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon curry powder
1 lemon – zested; ½ lemon juiced
(dash of chili powder to taste, especially if adults will be eating alongside the children)
Instructions
Method
In a 4-qt sauce pan, add 8 cups of water and 1 teaspoon salt. Bring to a boil. Add pasta and boil on high heat until tender (~25 minutes). Drain in colander. While pasta is boiling gather and prepare other ingredients.
Gently saute paneer cubes in 1 tablespoon olive oil in a nonstick pan (gently brown). Set the paneer cubes aside and leave oil in the pan.
Add the remaining 2 tablespoons of olive oil into the nonstick pan. Heat to medium-high. Progressively add ingredients in the following order:
Carrots – sautee for about 1 minute
Onions – mix
Curry powder and garlic powder - mix
Corn – mix
Green and red bell peppers – mix
Saute all ingredients together for about 1 minute.