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Itsy- Bitsy Teeny-Weeny Coloured Polka-dot Rotini

Source of Recipe

Featured on H&H Television 2000


List of Ingredients

1-1/2 cups vegetable broth
1 cup light coconut milk
1 tsp. of each sugar and ground coriander
1/2 tsp. of each ground cumin and chili powder
1/4 tsp. of each curry powder and ground ginger
8 oz tri-coloured rotini, uncooked (about 3 cups dry)
1 cup frozen green peas, thawed
1/2 cup finely chopped red bell pepper
1/4 cup dried currants


Recipe

Step 1: In a medium, non-stick saucepan, combine vegetable broth, coconut milk, sugar, coriander, cumin, chili powder, curry powder, and ginger. Bring to a boil. Add rotini. reduce heat to medium-low. Cover and simmer for 6 minutes, stirring occasionally.

Step 2: Add peas, red pepper, and currants. Simmer for 6 to 7 minutes, until liquid has been absorbed and pasta is tender. remove from heat and let stand for 5 minutes before serving.

Makes 4 servings