Curry Pasta

1 1/2 c veg. broth
1 c. light coconut milk
1 tsp each sugar and coriander
1/2 tsp each cumin and chili pwd.
1/4 tsp each curry pwd and ginger
8 oz rotini pasta (about 3 cups dry)
1 c frozen green peas thawed OR 1 cup cooked lentils (I use lentils instead of peas)
1/2 c fine chopped red pepper
1/4 c dried currants (I use Craisins)

Combine broth, milk, sugar and spices in saucepan. Bring to a boil. Add pasta, reduce heat to med-low. Cover and simmer for 6 min, occasionally stir. Add peas, pepper and currants. Simmer 6-7 min more, until liquid is absorbed and pasta is tender. Let stand 5 more min. Makes 4 servings.