August 22, 2016
Get your Curry on with our India-inspired dish of Pasta Lensi Yellow Lentil Penne Rigate and cauliflower mixed with a tasty coconut milk base.
1 pkg Pasta Lensi Yellow Lentil Penne Rigate (10 oz)
1 cup onion (minced)
2 1/2 cups cauliflower
1/2 tbsp garlic
3 tbsp olive oil
2 tsp salt
1 1/2 tbsp curry powder
1 2/3 cup coconut milk
2 tbsp lime juice
2 tbsp cashews
2 tbsp coconut flake (unsweetened)
Toasted Coconut Flakes
1Cook entire box of Pasta Lensi Yellow Lentil Penne Rigate according to package directions.
2Mince onion, then saute in olive oil until translucent (2-3 minutes).
3Clean and chop cauliflower into florets. Add cauliflower and garlic to saute pan and cook for 5-7 minutes.
4Add curry powder and sauté until fragrant (2 minutes).
5Add coconut milk and simmer until cauliflower is tender; add salt and lime juice.
6In a large bowl, combine cooked pasta with all other ingredients and toss gently.
7Garnish how you desire and Enjoy!
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