Pasta Curry

[Guest guest]

PASTA CURRY WITH CAULIFLOWER AND CHICKPEAS

4 to 6 servings

(originally posted to MAM recipes by Susan)

 

8 to 10 ounces rice penne or other preferred small noodle

1 tablespoon light olive oil

1 medium onion, chopped

2 cloves garlic, minced

1/2 medium green bell pepper, finely diced

4 cups bite-sized cauliflower florets and stems

28-ounce can diced tomatoes

2 teaspoons good-quality curry powder

1/2 teaspoon dried basil

16-ounce can chickpeas, drained and rinsed

1/2 cup dark raisins

2 to 3 tablespoons minced fresh cilantro or parsley

Salt and freshly ground black pepper

 

Cook the pasta in plenty of rapidly simmering water until al dente, then

drain.

 

Meanwhile, heat the oil in a wide skillet or stir-fry pan. 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.

 

Calories: 345; Total fat: 4g; Protein: 12g; Carbohydrates: 61g; Cholesterol:

0g; Sodium: 48 mg

 

 

 

******************************************************

My food,' said Yahshua, 'Is to do the will

of Him who sent me and to finish His work.

 

Yochanan 4:34

 

Baruch haba b'shem Adonai

 

******************************************************