Curry Primavera

The theme of the 2017 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest was “Oodles of Noodles” and it challenged teen chefs to create innovative, meatless noodle recipes. This recipe is the Philadelphia regional winner and comes from Lauren Moore of A.Phillip Randolph Career Academy.

Serves 8

  • 1 pound spaghetti noodles, preferably chick pea noodles
  • 1 tablespoon vegetable oil
  • 1  medium  onion, diced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon minced garlic
  • 2 tablespoons Indian curry powder
  • 113.5 oz can coconut milk
  • 115 oz can crushed tomatoes
  • 1 medium head of cauliflower (about 3/4 pound) 12 oz butternut squash cut into bite-sized pieces 1 cup frozen peas
  • ½ cup chopped cilantro

Cook pasta in large pot of boiling, heavily salted water until al dente’. Drain and set aside.

While water is boiling, heat oil over medium heat for 1 minute in a medium saucepan

Add onion, ginger, garlic and curry powder to the oil. Cook, while stirring regularly, until fragrant and  the  onion  has softened –  about  4  minutes.

Add coconut milk, crushed tomatoes, cauliflower and squash to the saucepan. Stir and cover. Simmer for about 15 minutes, or until a fork easily penetrates the vegetables

Add peas to the saucepan and stir until heated.

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Nutrition Information

Curry Primavera

Servings per Recipe: 8

Amount per Serving

Calories:  682

Calories from Fat:  216

Total Fat:  24g

Saturated Fat:  8g

Cholesterol:  0mg

Sodium:  195mg

Potassium:  1521mg

Carbohydrates:  114g

Dietary Fiber:  57g

Protein:  35g

Sugars:  12g

Vitamin A:  105%

Vitamin C:  82%

Calcium:  56%

Iron:  118%

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