Penne with vegetable and coconut curry sauce

Ingredients for 4 servings:

• 7 tbsp olive oil
• 1 m.-large bell pepper, red
• 1 m.-large zucchini
• 2 m.-sized carrot(s)
• 1 stalk(s) leek, white part
• 2 cloves garlic, finely chopped
• 1 medium-sized onion(s), finely chopped
• 1 tbsp, heaped ginger, freshly grated
• 2 tbsp, ground curry powder (Madras curry powder)
• 250 ml coconut milk
• 250 ml vegetable stock
• e.g. chili powder
• salt and pepper
• 400g penne

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian

Cut the vegetables into fine julienne strips. Heat 4 tablespoons of olive oil in a wok and sauté the vegetables for about 10 minutes, then remove from the wok. Heat another 3 tablespoons of olive oil in the wok. Sauté the onions until softened and golden brown. Add the ginger and curry powder and stir-fry for 2 minutes. Add the coconut milk and vegetable stock and reduce over medium heat for about 10 minutes until reduced by half. Cook the penne according to the package instructions and drain. Add the vegetables to the sauce, stir, and heat through. Fold in the cooked penne and serve.