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Recipes - Rigatoni with cauliflower curry & coconut milk

Recipe Name

Rigatoni with cauliflower, curry & coconut milk

Submitted by

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Recipe Description

from A year in a Vegetarian Kitchen by Jack Bishop

Quantity	1	Quantity Unit		Servings
Prep Time (minutes)	45	Cook Time (minutes)	30	Ready In (minutes)	75

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Ingredients
Amt.	Measure	Ingredient



2	tablespoons	canola oil
1	head, medium (5-6" dia)	Cauliflower
1	medium (2-1/2" dia)	Onion, (halve lengthwise and thinly sliced)
1/2	teaspoon	salt
1	pepper	jalapeno pepper, seeded and minced
2	cloves	garlic minced
1	teaspoon	curry powder
1	cup	Nuts, coconut milk, canned
1	cup	Nuts, coconut milk, canned
16	ounces	rigatoni
3	cups	Spinach
2	tablespoons	cilantro, fresh, chopped
2	tablespoons	Lime juice, raw

Steps

Sequence	Step

1	heat oil over medium heat in large saute pan
2	heat water in large pot for cooking pasta
3	to saute pan, add cauliflower, onion and salt. Stir and cook until veggies begin to brown, about 8 min.
4	stir in pepper, garlic and curry powder. cook for 1 min.
5	add coconut milk and bring boil; reduce heat, cover and simmer until cauliflower is tender.
6	while cauliflower simmers, cook pasta
7	Reserve 1/4 cup of pasta water; drain pasta and return to pot. Add cauliflower sauce, spinach, cilantro, lime juice, and 1/4 cup of pasta water. Add salt as needed. Serve immediately.

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