Red Curry Vegetables and Spinach Fettuccine

 

3 Tablespoons olive oil
1 Tablespoon chopped fresh garlic
1 Tablespoon chopped fresh ginger
1 medium onion sliced
1 red bell pepper sliced
2 medium carrots sliced
1 can chick peas
1 can unsweetened coconut milk
2 oz red curry paste
2 small zucchinis sliced
3 Tablespoons fresh chopped cilantro

 

In a sauté pan add olive oil, garlic and ginger.  Add bell peppers, onions, carrots and canned chick peas.  Add coconut milk and curry paste.  Simmer 10 minutes until carrots are tender. Add zucchini and simmer another 10 minutes or until zucchini is tender. Cook pasta in rapidly boiling water for 3-5 minutes. Drain.  Toss cooked pasta with vegetables and red curry sauce.. Garnish with cilantro