1-Pot Curried Rotini With Currants, Peas and Red Peppers |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A super flavorful vegetarian pasta dish. If you like, toss in some chicken or firm tofu and you've got a very balanced, healthy meal! Quick and easy. Ingredients:
8 ounces tri-color spiral pasta (or any pasta you like) |
1 1/2 cups vegetable broth (may substitute chicken broth) |
1 cup light coconut milk |
1 teaspoon sugar |
1 teaspoon ground coriander |
1 teaspoon garlic powder |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/4 teaspoon ground ginger |
1/4 teaspoon curry powder |
1 cup green peas |
1/4 cup currants (may substitute raisins) |
1/4 cup red pepper (chopped) |
Directions:
1. Mix broth, coconut milk, spices and sugar in a pot and bring to gentle boil.
2. Stir in pasta, reduce to medium heat and simmer for 6 minutes or until the pasta is cooked al dente.
3. Add currants, peas, and red peppers. Mix well and simmer for another 3 minutes until currants are softened and peas are cooked. Do not overcook.
4. Season with additional salt, pepper and sugar (or Splenda) to taste.
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