Fettuccine Bombay

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup heavy cream
• 1/2 cup vegetable broth
• 1/2 pound fettuccine
• 1/4 cup chopped fresh cilantro (for garnish)

Directions

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until the onion is softened, about 5 minutes.
2. Add the cumin, coriander, garam masala, chili powder, turmeric, salt, and pepper. Cook for 1 minute, stirring continuously.
3. Add the diced tomatoes, heavy cream, and vegetable broth. Bring the mixture to a boil, reduce the heat to low, and simmer for 10 minutes.
4. Meanwhile, cook the fettuccine according to package directions.
5. Drain the pasta and add it to the sauce. Simmer for an additional 5 minutes until the sauce thickens.
6. Garnish with fresh cilantro and serve.

Interesting Facts

• This dish is a great way to use up leftover cooked vegetables.
• Garam masala is an Indian spice blend made with a combination of spices such as cumin, coriander, cardamom, and black pepper.
• This dish is vegan if you use vegetable broth instead of cream.