1-Pot Curried Rotini With Currants, Peas and Red Peppers

• 8 ounces tri-color spiral pasta (or any pasta you like)
• 1 12 cups vegetable broth (may substitute chicken broth)
• 1 cup light coconut milk
• 1 teaspoon sugar
• 1 teaspoon ground coriander
• 1 teaspoon garlic powder
• 12 teaspoon ground cumin
• 12 teaspoon chili powder
• 14 teaspoon ground ginger
• 14 teaspoon curry powder
• 1 cup green peas
• 14 cup currants (may substitute raisins)
• 14 cup red pepper (chopped)

1. Mix broth, coconut milk, spices and sugar in a pot and bring to gentle boil.
2. Stir in pasta, reduce to medium heat and simmer for 6 minutes or until the pasta is cooked al dente.
3. Add currants, peas, and red peppers.
4. Mix well and simmer for another 3 minutes until currants are softened and peas are cooked.
5. Do not overcook.
6. Season with additional salt, pepper and sugar (or Splenda) to taste.

pasta, vegetable broth, light coconut milk, sugar, ground coriander, garlic, ground cumin, chili powder, ground ginger, curry powder, green peas, currants, red pepper

Taken from www.food.com/recipe/1-pot-curried-rotini-with-currants-peas-and-red-peppers-291956 (may not work)