Coconut Curried Veggies and Pasta

Coconut Curried Veggies and Pasta

Ingredients

1/2 pkg.(8 oz.) cooked whole grain Rotini
1` tablespoons all-purpose flour
2 teaspoons curry powder
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 (14 oz.) can of coconut milk
1 teaspoon fresh lime juice
1 (1 lb.) pkg. of frozen broccoli, cauliflower and carrot blend
1 cup of frozen sweet peas

How we make it

1. Cook pasta according to package directions. Drain, cover to keep warm and set aside.

2. Meanwhile, in a small bowl combine the curry powder, flour, salt, pepper and 1/4 cup of coconut milk. Use a wire whisk to blend together well. Stir in the remaining coconut milk and lime juice. Set aside.

3. Using a large saucepan, combine frozen veggies and peas with 1/2 cup water. Bring to a boil then reduce the heat, cover and simmer for about 8 minutes or until veggies are crisp-tender. Drain and set aside.

4. In the same saucepan, pour the rest of the coconut milk mixture and slowly bring to a boil, stirring constantly so as not to scorch it. Once at a boil, stir for one more minute. Then stir in the veggies and continue to cook over medium heat until the veggie are heated through.

5. When heated thoroughly, add the veggie mix to the pasta and gently toss to mix.

Makes about 4 servings

Per serving (1/4 of the recipe): Calories 310, calories from fat 50, total fat 6g, saturated fat 4g, cholesterol 0g, sodium 420 mg, total carbs 55g, dietary fiber 5g, sugars 9g, protein 8g.