This is a twist on a meal that I make all the time because a) it's easy, b) my husband LOVES it, and c) the ingredients are inexpensive and always on hand. I normally do this with chicken but chickpeas work just as well. If you have veggies on hand throw them in too! I like to put in red peppers or fresh paprikas and broccoli. —Amy Clark
What You'll Need
small white onion
lemon or lime juice
green curry paste
cans of chickpeas
can coconut cream
500g bag of pasta (fusilli works well)
Heat a bit of olive oil or coconut oil in a pan. Chop the onion into small pieces. When the pan is almost smoking, add the onion so it sizzles. Fry for 2-3 minutes.
Meanwhile cook the pasta according to the instructions on the packet.
Add the garlic and ginger. Fry for another 2-3 minutes.
Add the fish sauce, lemon juice and curry paste. The pan will be hot and starting to stick so make sure it doesn't burn.
Pour the chickpeas into the pan and coat with the onion mixture. Stir to mix thoroughly.
Add the coconut cream and the vegetable stock to the pan. Simmer for 5-10 minutes. Once the pasta is cooked, add that in and serve immediately.