Curry Broccoli and Pasta
, Serves 4
A one-pot chickpea and broccoli curry in a coconut-tomato sauce, tossed with ziti.
| 8 to 10 oz / 225 to 285 g ziti pasta (or pasta of choice) | Cook al dente, drain, rinse cold | Stir in pasta, heat, rest | Serve with cilantro | |||||
| 160 g finely diced yellow onion | Sauté onion & carrot 5-7 min | Add garlic & ginger, sauté 30 sec | Add paste & spices, sauté 1 min | Add liquids, boil, simmer 3 min | Add coconut milk & chickpeas, cook | Add broccoli, cook 3-4 min | ||
| 1 carrot, cut into matchsticks | ||||||||
| 1 Tablespoon minced garlic | ||||||||
| 1 teaspoon minced ginger | ||||||||
| 1 Tablespoon tomato paste | ||||||||
| 1 Tablespoon + 1 teaspoon curry powder | ||||||||
| 1/2 teaspoon cumin | ||||||||
| 1/8 teaspoon cayenne | ||||||||
| 1/4 teaspoon sea salt (+/- to taste) | ||||||||
| 120 ml vegetable broth | ||||||||
| 1 can (410 g) petite diced tomatoes | ||||||||
| 2 Tablespoons low sodium tamari | ||||||||
| 2 teaspoons organic maple syrup (optional) | ||||||||
| 180 ml lite unsweetened coconut milk | ||||||||
| 1 can (425 g) chickpeas, drained and rinsed | ||||||||
| 3 to 4 cups / 270 to 360 g broccoli, cut into small florets | ||||||||
| Freshly chopped cilantro |
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