Yields4 Servings
Total Time30 mins
 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
1

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

2

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

3

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

4

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

5

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

6

Cook the pasta for 6-8 minutes according to package directions. Drain and toss with the sauce.

7

Garnish and Enjoy!

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

Directions

1

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

2

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

3

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

4

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

5

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

6

Cook the pasta for 6-8 minutes according to package directions. Drain and toss with the sauce.

7

Garnish and Enjoy!

Yellow Lentil Cauliflower and Coconut Curry