Spaghetti with curry vegetables

Ingredients for 4 servings:

• 2 tbsp sesame seeds
• 200 g carrot(s)
• 200 g zucchini
• 4 spring onions
• 200g spaghetti
• 2 tsp sesame oil
• 2 tsp curry powder
• 100 ml vegetable stock
• 100 g sour cream
• Iodized salt
• pepper
• lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

7.5 PP WW

Toast the sesame seeds in a non-stick pan over medium heat until golden brown, remove and set aside. Cook the spaghetti in salted water until al dente. Wash and trim the carrots, zucchini, and spring onions, and cut into long, thin strips. Blanch the vegetable strips in boiling salted water for 1 minute, refresh with cold water, and drain. Sauté the vegetables in the sesame oil, stirring continuously. Stir in the curry, and deglaze with vegetable stock. Remove the pan from the heat and stir the sour cream into the vegetables. Season with salt, pepper, and lemon juice. Mix the spaghetti with the curry vegetables and sprinkle with sesame seeds.