Vermicelli With Braised Greens


 Amma often used the term braised to describe her method for cooking a semi dry curry (i.e. curry without gravy). Such dishes included mushroom, herbs, potatoes and occasionally meat. This technique was the inspiration for the recipe – vermicelli with braised greens – another curry pasta idea for those who love pasta but feel like they haven’t really eaten a proper meal because it didn’t have any spice in it. I prefer using vermicelli (angel hair pasta) rather than spaghetti mainly because of its quicker cooking time. This recipe is ready in 10 minutes ideal for a quick and easy meal on a weekday.


I have used broccoli, peas and zucchini as the greens in this recipe you can use vegetables of your choice. The addition of tomatoes provides a sauce for the greens -a healthier alternative to white sauce or creamy pasta dishes.(save the cream for “once in a while” treats like doughnuts)


Vermicelli with Braised Greens

Recipe by Georgia
Prep time:  3 minutes
Cook time: 7 minutes
Total time: 10 minutes
Yield: Serves 2 people 


  • 80g vermicelli
  • 6 cherry tomatoes or 2 medium tomatoes chopped
  • quarter cup broccoli
  • quarter cup zucchini
  • quarter cup peas
  • 1 teaspoon olive oil
  • salt
  • half teaspoon garam masala
  • 1 teaspoon masala or chilli powder
  • half onion sliced in rings 
  • 50ml water

Cooking Instructions

  1. Prepare the greens.Slice fine. Break the broccoli into small florets to reduce the cooking time.
  2. Heat a pan on medium heat. Add the oil. Add the onions.Fry until soft.  
  3. Add the spices.Mix. Braise for a minute or two. Add the tomatoes. 
  4. Add the zucchini, broccoli and peas. Add 50ml water. Add salt. Cook for 5/7 minutes until the water has evaporated. 
  5. Prepare the vermicelli per instructions on the pack.  
  6. Drain. Place vermicelli in the braised greens mixture. Toss. Serve warm.



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