Pasta isn’t customarily seasoned with curry, but I’ve long enjoyed this combination.
Recipe information
Yield
4 servings
Ingredients
10 to 12 ounces pasta, any short chunky shape
1 small head cauliflower, cut into bite-size pieces
One 28-ounce can low-sodium diced tomatoes, with liquid
1 cup frozen green peas, thawed
2 teaspoons good-quality curry powder, or to taste
Salt to taste
Preparation
Step 1
Cook the pasta according to package directions and drain.
Step 2
Meanwhile, steam the cauliflower in a large saucepan until tender-crisp to your liking. Add the tomatoes, peas, and curry powder and bring to a simmer. Cook gently over medium-low heat, just until the mixture is heated through.
Step 3
Combine the pasta and cauliflower mixture in a serving container and toss together. Season with salt and serve.
Menu
Step 4
Pasta and Cauliflower Curry (this page)
Step 5
Cucumbers and Tomatoes in Yogurt (page 39)
Step 6
Steamed asparagus, broccoli, or green beans
Step 7
Fresh pita or other flatbread
nutrition information
Step 8
Calories: 165
Step 9
Total Fat: 0g
Step 10
Protein: 7g
Step 11
Carbohydrate: 33g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 25mg
