Step 1

Add a 1 tablespoon canola oil to a large non-stick pan over medium heat, then add in your chopped onions and sauté for a minute. Crush the garlic and finely chop the fresh ginger,  add it to the pan and cook for another 2 minutes whilst stirring regularly.

Step 2

Sprinkle in the curry powder and garam masala and stir to combine everything. Drain the chickpeas and add them to the pan alongside the chopped bell peppers and green lentil penne.

Step 3

Gently pour in a tin of chopped tomatoes and a tin of coconut milk mix everything together. Add 300ml water and bring to a boil. Once boiling, reduce the heat to medium/low, pop a lid onto the pan and let everything simmer for 10 minutes. Season to taste with salt & pepper.

Step 4

Serve the One Pot Coconut Curry Pasta with spring onions, fresh coriander and sesame seeds.