175 grams Bontasana White Corn, Turmeric and Sarawak Pepper Fusilloni
400 ml coconut milk
600 ml vegetable stock
1 tbs peanut butter unsweetened
1 onion, finely chopped
1 cloves garlic, finely chopped
1 tbs extra-virgin olive oil
1 tsp turmeric
1 tsp salt
2 tsp garam masala
1 tsp ginger powder
400 grams chickpeas, drained
71 grams broccoli florets, cut to bite size pieces
175 grams bell pepper, cut to bite size pieces
2 large carrot, cut to bite size pieces
Place a large saucepan over medium heat. When heated add the extra-virgin olive oil and gentle sauté the onion.
When translucent add the ginger, garlic, turmeric, salt, and garam masala and stir for one minute.
Add the coconut milk, vegetable stock and peanut butter and stir well once again. When fully blended together add the White Corn, Turmeric and Sarawak Pepper Fusilloni and let it cook with a simmer.
When the White Corn, Turmeric and Sarawak Pepper Fusilloni is almost done, about 8-10 minutes, add the rest of the vegetables, the chickpeas, and place the lid on the pan and allow the mixture to simmer gently for about 5 more minutes, or until the pasta is fully done.
Divide between the bowls and enjoy!
Recipe by Sanza Monleon, Sanza's Chic Kitchen