10 oz pasta, rotini, cooked
3 Tbsps olive oil
1 Tbsp fresh ginger root, grated
garlic cloves, minced
cups small cauliflower florets, cut into bite-size pieces
medium yellow onion, cut into thin slivers
2 1/2 tsps curry powder
2 tsps salt, kosher, coarse
1/2 tsp red pepper flakes, or to taste
15 oz chickpeas (garbanzo beans), rinsed
15 oz light coconut milk
2 cups vegetable broth
4 cups fresh baby spinach leaves
1/2 cup fat free Greek yogurt
1/3 cup mint leaves, loosely packed

Cooking Directions:

Cook pasta in salted water 2 minutes less than directed on package. Drain.

Meanwhile, heat oil, ginger, garlic, cauliflower and onion in large skillet on medium-high heat.

Cook 6 to 8 minutes until edges begin to brown, stirring frequently. Add curry powder, salt, red pepper and chickpeas; cook 1 to 2 minutes until heated through.

Reduce heat to medium, stir in pasta, coconut milk, broth and spinach; cover and simmer 3 to 4 minutes or until spinach is wilted. Top each serving with yogurt, mint leaves and additional red pepper.

Tip: Look for canned light coconut milk in the Asian or International foods section of the grocery store. This product is not the same as the non-dairy refrigerated beverages or the canned coconut cream used in desserts and cocktails.