Pasta isn’t customarily seasoned with curry, but I’ve long enjoyed this combination.

　　

Ingredients

4 servings

　　10 to 12 ounces pasta, any short chunky shape

　　1 small head cauliflower, cut into bite-size pieces

　　One 28-ounce can low-sodium diced tomatoes, with liquid

　　1 cup frozen green peas, thawed

　　2 teaspoons good-quality curry powder, or to taste

　　Salt to taste

　　

Step 1

Cook the pasta according to package directions and drain.

　　

Step 2

Meanwhile, steam the cauliflower in a large saucepan until tender-crisp to your liking. Add the tomatoes, peas, and curry powder and bring to a simmer. Cook gently over medium-low heat, just until the mixture is heated through.

　　

Step 3

Combine the pasta and cauliflower mixture in a serving container and toss together. Season with salt and serve.

　　

Menu

Step 4

Pasta and Cauliflower Curry (this page)

　　

Step 5

Cucumbers and Tomatoes in Yogurt (page 39)

　　

Step 6

Steamed asparagus, broccoli, or green beans

　　

Step 7

Fresh pita or other flatbread

　　

nutrition information

Step 8

Calories: 165

　　

Step 9

Total Fat: 0g

　　

Step 10

Protein: 7g

　　

Step 11

Carbohydrate: 33g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 25mg

　　The Vegetarian 5-Ingredient Gourmet