Creamy Noodle Curry

Name: Creamy Noodle Curry
Ingredients: 1 tablespoon vegetable oil or ¼ cup water; 1 medium-size onion, chopped; 2 garlic cloves, minced; 2 tablespoons curry paste or powder, or to taste; 2 tablespoons curry paste or powder, or to taste; 1 (14.5-ounce) can diced tomatoes, undrained; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; 4 ounces soft or silken tofu, well drained and blotted dry; 4 ounces soft or silken tofu, well drained and blotted dry; 1 cup low-fat unsweetened coconut milk; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 8 to 12 ounces uncooked linguine; 8 ounces green beans, trimmed and cut into 1-inch pieces (about 2 cups); 1 tablespoon vegetable oil or ¼ cup water

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Pasta seems to be coming in all different amounts these days—I’ve seen packages ranging from 8 to 18 ounces! When I call for a certain amount of pasta to be used in a recipe that is less than a full package, you can either cook only the amount needed or do what I do—cook the whole amount and then use the leftover pasta another day in a different recipe. Use your choice of mild or hot curry paste or powder for this dish. Serve with a choice of condiments including chutney, chopped unsalted r

Ingredients

Vegan
Leftovers
Pasta

Ingredients

Method