This dish combines a number of others to produce a mixture of Thai and Indian curry chicken. It has a little heat to it, but it’s a delicious spicy kick. It has an excellent balance of sweet and heat because to the layer of sweetness that is also there. The flavor was enhanced by being served over jasmine rice.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 head cauliflower, stemmed and chopped
- 1 ½ cups vegetable stock
- 2 tablespoons chopped fresh basil
- 1 teaspoon dried rosemary
- 1 (16 ounce) package whole wheat rotini pasta
- ½ cup almond milk
- 1 pinch salt and ground black pepper to taste
Instructions
- Heat olive oil in a deep pan over medium heat. Cook and stir onion until soft, about 5 minutes. Add garlic and cook for 2 minutes more. Add cauliflower, vegetable stock, basil, and rosemary. Cover pan and cook until cauliflower is soft, 15 to 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
- Pour cauliflower mixture and almond milk into a food processor. Puree until smooth. Season with salt and pepper. Drain pasta and ladle cauliflower sauce on top to serve.
- This is a very versatile recipe. You can substitute penne for the rotini. Use rice, almond, or hemp milk. Add peas, red pepper, or broccoli. You can also top with whole wheat breadcrumbs and bake in the over if you like a bit of crunch.