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Pasta and Cauliflower Curry Recipe-1643

Photo by: Joseph De Leo
Comments: 0


Pasta isn’t customarily seasoned with curry, but I’ve long enjoyed this combination.

4 servings


  • 10 to 12 ounces pasta, any short chunky shape
  • 1 small head cauliflower, cut into bite-size pieces
  • One 28-ounce can low-sodium diced tomatoes, with liquid
  • 1 cup frozen green peas, thawed
  • 2 teaspoons good-quality curry powder, or to taste

  • Salt to taste



1. Cook the pasta according to package directions and drain.

2. Meanwhile, steam the cauliflower in a large saucepan until tender-crisp to your liking. Add the tomatoes, peas, and curry powder and bring to a simmer. Cook gently over medium-low heat, just until the mixture is heated through.

3. Combine the pasta and cauliflower mixture in a serving container and toss together. Season with salt and serve.

© 2001 Nava Atlas

Nutritional Information

Nutritional information is provided by the author.

Calories: 165
Total fat: 0 g
Protein: 7 g
Carbohydrate: 33 g
Cholesterol: 0 mg
Sodium: 25 mg


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