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Prep time
20 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
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
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Ingredients
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1
small white onion
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1 teaspoon
ground garlic
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1 teaspoon
ground ginger
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1 teaspoon
fish sauce
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2 teaspoons
lemon or lime juice
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1 teaspoon
green curry paste
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2
cans of chickpeas
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1
can coconut cream
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1/2 cup
vegetable stock
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1
500g bag of pasta (fusilli works well)
Directions
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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.
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Meanwhile cook the pasta according to the instructions on the packet.
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Add the garlic and ginger. Fry for another 2-3 minutes.
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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.
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Pour the chickpeas into the pan and coat with the onion mixture. Stir to mix thoroughly.
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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.
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