Spicy curry noodle pan

Ingredients for 4 servings:

• 3 tbsp olive oil
• 750 g minced meat, mixed
• Salt
• Cayenne pepper
• 1 large bell pepper(s)
• 1 onion(s)
• 2 garlic cloves, chopped or crushed
• 250 ml vegetable stock
• 2 tbsp curry paste, green
• 1 tbsp, heaped tomato paste
• 1 pack of double cream cheese
• 400 g tagliatelle pasta
• 1 tsp ginger powder
• 1 tsp turmeric powder
• some parsley
• 2 tbsp curry powder
• 100 ml milk or cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

oriental, hot, spicy

Add olive oil, preferably to a non-stick pan, and fry the minced meat until crumbly, adding salt and cayenne pepper. Remove the meat and set aside in a bowl. Then dice the bell peppers and onions and sauté them with the chopped/pressed garlic cloves in the frying fat over medium heat until translucent. Now add the browned minced meat and fry briefly, then deglaze with the vegetable stock. Add the green curry paste, tomato paste, and double cream cheese and stir over high heat until combined and bring to a boil. Meanwhile, cook the tagliatelle in a pot of salted water to your liking. Season the minced meat sauce with ginger, turmeric, parsley, and curry powder, then add the milk or cream. Simmer briefly over medium heat. Finally, drain the noodles and serve on a plate with the sauce, or add them to the pan and serve mixed together.