Coconut Curry Rotini

Servings: 4
Rating: 9/10
Difficulty: Easy
Total time: 18 minutes

1-1/2 cups vegetable broth
1 cup light coconut milk
1 tsp each sugar and ground coriander
1/2 tsp each ground cumin and chili powder
1/4 tsp each curry powder and ground ginger
8 oz tricolored rotini, uncooked (about 3 cups dry)
1 cup frozen green peas, thawed (I rarely thaw!)
1/2 cup finely chopped red bell pepper
1/4 cup dried currants (could use raisins if preferred)

In a medium, non-stick saucepan, combine broth, coconut milk, sugar and spices. Bring to a boil. Add rotini. Reduce heat to medium-low. Cover and simmer 6 minutes, stirring occasionally.

Add peas, red pepper and currants. Simmer 6 - 7 minutes more, until liquid has been absorbed and pasta is tender. Remove from heat and let stand for 5 minutes before serving.

Per serving: 326 calories, 4.4 g fat, 5 g fiber.

Note: You could easily add chopped cooked chicken breast or cooked shrimp for a "meat" variety of this dish.
(From Crazy Plates)