Thai Rotini

It can't be bad if a toddler is stealing some while I am trying to take a picture of it! Take note: this has the coconut milk/curry flavor of Thai food. Don't try to feed it to someone who doesn't care for that taste, like my husband. The picture does not show the currants or the red pepper because I didn't have any around.

1 1/2 cups vegetable broth (I used chicken broth)
1 cup light coconut milk
1 tsp sugar
1 tsp ground coriander
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp curry powder
1/4 tsp groung ginger
8 oz tricolor rotini, uncooked
1 cup frozen peas, thawed
1/2 cup finely chopped red pepper
1/4 cup dried currants

In a medium, nonstick saucepan, combine broth, coconut milk, sugar, coriander, cumin, chili powder, curry powder, and ginger. Bring to a boil. Add rotini. Reduce heat to medium-low. Cover and simmer for 6 minutes, stirring occasionally.

Add peas, red pepper, and currants. Simmer for 6 to 7 minutes longer, until liquid has been absorbed and pasta is tender. Remove from heat adn leet stand for 5 minutes before serving. Makes 4 servings. Note: You can substitute 1 cup cooked lentils for the peas.