Curried Chickpea Pasta
Updated: Jan 18
I woke up this morning to the sound of rain. The temperature has dropped here in the South and though it is mid-August, it is beginning to feel like Fall. This makes me happy. I love summer but toward the end, my jeans and boots start calling to me.
This must explain my continued urge to make warm and cozy dishes. Today is no different, curried pasta it is! Just so you know, it is 7:25 am and my house smells fabulous. Due to this, I feel like tossing work to the side, grabbing the tv remote and the warm fuzzy blanket that I found on Walmart clearance (I will have to post a picture of it late, it is fabulous) and snuggle on the couch. Sigh, this won’t happen, but I am side eyeing the blanket and the couch from my home office.
Ok, let’s get into it.
One onion, diced
½ red pepper, diced
½ yellow pepper, diced
1 Zucchini, cubed
1 yellow squash, cubed
1 Cup coconut milk
Salt to taste
1 Teaspoon curry powder
2 Tablespoons curry paste
Black pepper to taste
¼ Teaspoon sugar
¼ Vegetable broth
1 Box of Pasta of choice
Cook your pasta ( I actually used Chickpea pasta) according to package directions
In a sauté pan drizzle olive oil and 2 tablespoons butter. Let it begin to sizzle.
Add your veggies and cook through, salt to taste
Add coconut milk, vegetable broth and curry paste
Add cooked pasta to mixture with spices.
It is a sweet and simple little dish. Add a protein, don’t add a protein, your choice, either way this dish is one to add to the roster. 😊