Ingredients for 1 Pot Curried Rotini With Currants Peas And Red Peppers
- Tri Color Spiral Pasta
- Vegetable Broth
- Light Coconut Milk
- 1 tbsp brown sugar
- Ground Coriander
- Garlic Powder
- Ground Cumin
- Chili Powder
- Ground Ginger
- Curry Powder
- Green Peas
- 1/2 cup dried currants
- Red Pepper
How to Make 1 Pot Curried Rotini With Currants Peas And Red Peppers
- In a large pot, combine 2 cups vegetable broth, 1 cup coconut milk, 1 tbsp curry powder, 1 tsp turmeric, 1/2 tsp cumin, 1/4 tsp cayenne pepper (optional), and 1 tbsp brown sugar. Bring to a gentle boil.
- Add 1 cup rotini pasta. Reduce heat to medium-low, cover, and simmer for 6-8 minutes, or until pasta is al dente. Stir occasionally to prevent sticking.
- Stir in 1/2 cup dried currants, 1 cup frozen peas, and 1/2 cup chopped red bell pepper.
- Continue to simmer for another 3-5 minutes, or until currants are plump and peas are heated through. Do not overcook.
- Season with salt and pepper to taste. Add more brown sugar if desired.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
43g
Fat
1g
Carbs
19g
