Pasta Curry with Cauliflower and Chickpeas
Submitted by: Sue in NJ
Recipe By :Adapted from Pasta East to West by Nava Atlas
Serving Size : 4
To keep this McDougall-legal I use whole wheat pasta. It can also be made
MWLP legal by eliminating the raisins and pasta and serving with brown rice or
barley.
8 ounces pasta -- penne or ziti
1 medium onion -- chopped
2 cloves garlic -- minced
1/2 medium green bell pepper -- finely diced
4 cups cauliflower flowerets -- cut in bite-sized pieces
28 ounces diced tomatoes
2 teaspoons curry powder
1/2 teaspoon dried basil
16 ounces chickpeas, canned -- drained & rinsed
1/2 cup raisins, seedless
2 tablespoons fresh cilantro leaves -- or parsley
salt and pepper -- to taste
Cook the pasta in plenty of rapidly simmering water until al dente, then
drain.
Meanwhile, heat water or broth in a skillet and add the onion and garlic and
sauté over medium heat until golden.
Add the cauliflower, bell pepper, tomatoes, curry powder and basil. Bring to
a simmer, then cover and simmer gently for about 15 to 20 minutes, or until the
cauliflower is just tender. Add the chickpeas and raisins and simmer for 5
minutes longer.
In a large serving bowl, combine the cooked pasta with the cauliflower
mixture. Stir in the cilantro or parsley, then season to taste with salt and
pepper and serve.
NOTES : 4 to 6 servings
back to fatfreevegan.com
Blog
