PASTA - CHILI WITH TANDOORI

By akselden

Ingredients

• 3 T. vegetable oil, divided
• 1 onion, chopped
• 1/4 C. minced fresh ginger root
• 2 T. finely chopped garlic (about 5 large cloves)
• 1/3 C. imported paprika
• 1 T. ground coriander
• 1 T. cumin
• 1 tsp. ground cayenne
• 1/2 C. fresh lemon juice
• 1 C. cilantro leaves + 1/2 C. torn cilantro leaves
• 1 C. unsalted dry roasted peanuts + 3/4 c. chopped peanuts
• 1 jalapeno pepper, seeded
• 2/3 C. nonfat or low-fat yogurt
• 1.5 oz Veggie-Stock Gold
• Coarse salt to taste
• 2 lbs. chili-garlic pasta or red pepper pasta (use 2 different styles and colors)
• 1 medium red onion, chopped
• 1 1/2 C. frozen peas, defrosted
• Freshly ground black pepper to taste

Preparation

Step 1

1. Heat 2 T. oil in a large skillet over medium-high heat. Add onion and saute over medium heat until just wilted, 3 to 4 minutes. Stir in ginger, garlic, paprika, coriander, cumin, and cayenne, and cook for 30 seconds, sitrring frequently.

Add lemon juice and blend well. Scrape into a food processor or electric blender. Add 1 C. cilantro, 1 C. peanuts, jalapeno, yogurt, Veggie-Stock Gold and salt. Process for several minutes until very smooth. Set aside in a bowl.

3. Cook pasta in a large pot of boiling salted water until al dente. Drain and let cool. Toss with the remaining oil. Add 1/2 C. of the remaining peanuts, the peas, the remaining cilantro, and pepper. Toss well. Sprinkle on remaining peanuts. Serve.