Garbanzo Veggie Pasta in Creamy Curry Sauce

Ingredients


vegetable oil — splash


yellow onion — 1 small, minced


garlic — 3 cloves, minced


carrot — 1 small, thinly sliced


red bell pepper (green is OK) — 1 small, seeded and chopped


curry powder or paste — 1 1/2 tablespoons


diced tomatoes — 1 14.5-ounce can with juice


frozen peas — 3/4 cup


garbanzo beans (aka chickpeas) — 1 15-ounce can, drained and rinsed


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unsweetened coconut milk — 1 14-ounce can


Mori-Nu tofu (or any soft/silken tofu) — 1/2 box (or 4 to 5 ounces)


salt and pepper — a couple shakes of each

—

spaghetti — 12 ounces dry







Instructions


1. Heat oil in a skillet over medium heat. Add the onion, garlic, carrot and bell pepper. Cover and cook until soft, about 5 minutes. Add the curry and stir to blend. Stir in the tomatoes and juice. Turn down heat and simmer 5 minutes. Add the peas and garbanzo beans, keep heat at a low simmer, and cover.



2. In a blender, combine the coconut milk, tofu and salt and pepper. Blend until smooth, pour into vegetable mixture and simmer gently while the pasta cooks (see step 3).







3. Cook the spaghetti according to the package directions in a large pot until al dente. (If you’re like me, you’ll want to get the pasta cooking while doing the above stuff, but don’t. The stuff needs to simmer a while.) Drain, rinse under cool water and put back in the pot. Pour the vegetable mixture over the noodles in the pot and toss everything together. Serve with a salad.