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Coconut Yellow Curry Pasta with Chickpeas and Cashews

What you need: 

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)

What you do: 

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.

Preparation Time: 
20-30 minutes
Cooking Time: 
Recipe Category: 


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.

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