Chickpea Penne Coconut Curry

Serves 4


  • 1 box Tolerant Chickpea Penne
  • 2 teaspoons extra virgin coconut oil
  • 3 garlic cloves, crushed
  • ½ cup yellow onion, finely chopped
  • ½ cup red bell pepper, chopped
  • ½ cup green bell pepper, chopped
  • 1 cup carrots, diced
  • 3 ounces yellow curry paste
  • 1 cup organic coconut cream
  • 1 tablespoon lemon juice
  • 1 cup peas
  • ½ teaspoon garlic salt
  • White pepper, to taste


  1. Cook Tolerant Chickpea Penne according to package directions. Set aside.
  2. On medium heat add coconut oil, garlic, onions, red and green bell peppers, and carrots to a medium pot. Sauté until tender.
  3. Over low heat add curry paste until dissolved. Add coconut cream and let simmer for 3 minutes.
  4. Over low heat add lemon juice slowly to coconut curry.
  5. Add peas and garlic salt. Season with white pepper to taste.
  6. Mix coconut curry sauce with pasta and serve immediately.
  7. Enjoy!