Coconut Yellow Curry Pasta with Chickpeas and Cashews
3 cups dry whole wheat penne
1 Tablespoon olive oil or other cooking oil
1/2 cup red onion, chopped
3 cloves garlic, finely chopped
1 Tablespoon yellow curry paste or to taste (depending on how spicy you like your curry)
1 can of coconut milk (I use a lite version)
1 red bell pepper, chopped into squares
1 yellow bell pepper, chopped into squares
1 orange bell pepper, chopped into squares
1 cup pineapple chunks
1/2 can of chickpeas (or more if you are obsessed with chickpeas like me)
1/2 cup unsalted cashews
1 Tablespoon of cornstarch (or flour)
Cook penne according to directions on package.
Heat olive oil in a large pan or wok over medium heat. Add onion and garlic and sauté for about 3 minutes. Add curry paste and a bit of coconut milk, just enough to mix the paste. Stir for about a minute and add remaining coconut milk. Add peppers and pineapple and let simmer for about 5 minutes. Add chickpeas and cashews. Add cornstarch and stir until sauce begins to thicken. Add pasta and stir until all of the pasta is nicely coated in curry sauce.
SO HOW'D IT GO?
I really enjoyed this tropical recipe. I served it up so fast to my guests that I forgot to take a picture :(
The only thing I changed was to omit the onions (didn't have any) and to add mango instead of the pineapple. If you are weary about the pineapple, try the mango for sure!
I like the basic idea. The pineapple didn't seem to work very well. I have made the following revisions: add cilantro, add lime juice (half a lime), add twice as much curry paste. This turned out quite well for me.