Title: Vermicelli & Vegetables With Creamy Curry Sauce
Categories: Pasta
Yield: 4 Servings
1 tb Neutral vegetable oil -OR-
1/4 c Water
1 sm Onion; minced
1 sm Carrot; thinly sliced
1 sm Green or red bell pepper;
- seeded & chopped
2 cl Garlic; minced
2 tb Indian curry powder or paste
14 1/2 oz Can diced tomatoes;
- undrained
1 1/2 c Cooked chickpeas -OR-
15 oz Can chickpeas;
- rinsed & drained
1/2 c Peas; fresh or thawed
14 oz Can unsweetened coconut milk
4 oz Soft silken tofu; drained
Salt
Black pepper; freshly ground
12 oz Vermicelli
1/2 c Unsalted dry-roasted
- peanuts; chopped
2 Scallions; minced
Heat the oil in a large skillet over medium heat. Add the onion,
carrot, and bell pepper. Cover and cook until softened, about 5
minutes. Add the garlic and curry and stir to blend. Stir in the
tomatoes and their juice, simmer to blend the flavors, and reduce the
liquid by half, 5 to 7 minutes. Add the chickpeas and peas, reduce
the heat to low, and keep warm.
In a food processor or blender, combine the coconut milk, tofu, salt,
and pepper to taste. Process until smooth, then stir into the
vegetable mixture and simmer gently.
Bring a large pot of salted water to a boil over high heat. Cook the
vermicelli, stirring occasionally, until al dente. Drain and place in
a large, shallow serving bowl. Add the vegetables and sauce and toss
well to combine. Sprinkle with the peanuts and scallions and serve
hot.
