Name: Yellow Lentil Cauliflower and Coconut Curry
Yield: 4
Ingredients: 10 oz Box Pasta Lensi Chickpea Casarecce; 1 cup Onion, minced; 2 ½ cups Cauliflower; ½ tbsp Garlic; 3 tbsp Olive Oil; 2 tsp Salt; 1 ½ tbsp Curry Powder; 1 ⅔ cups Coconut Milk; 2 tbsp Lime juice; 2 tbsp Cashews; 2 tbsp Coconut Flake, unsweetened; Garnish with toasted flake coconut, cashews, lime wedge, and Cilantro

Yields4 Servings

10 oz Box Pasta Lensi Chickpea Casarecce

1 cup Onion, minced

2 ½ cups Cauliflower

½ tbsp Garlic

3 tbsp Olive Oil

2 tsp Salt

1 ½ tbsp Curry Powder

1 ⅔ cups Coconut Milk

2 tbsp Lime juice

2 tbsp Cashews

2 tbsp Coconut Flake, unsweetened

Garnish with toasted flake coconut, cashews, lime wedge, and Cilantro

Bring 4 qt. of water to a boil and salt generously

Mince onion and sauté in Olive oil, until translucent (2-3 minutes).

Clean and chop cauliflower in to florets for serves and add to sauté pan (cook for 5-7 minutes).

Add curry powder and sauté until fragrant (2 minutes).

Add coconut milk and simmer until cauliflower is tender; add salt and lime juice.

Cook the pasta according to package directions. Drain and toss with the sauce.

Garnish and Enjoy!

Ingredients