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Curry carrot noodles

updated

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Ingredients for 4 servings:

  • 800 g carrot(s)
  • 2 onions
  • 2 cloves garlic
  • 2 tbsp tomato paste
  • 200 ml sour cream
  • 250 ml vegetable stock
  • 1 can tomatoes, chopped or pureed, approx. 400 g
  • 500 g pasta
  • e.g. salt and pepper
  • e.g. curry powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian

Cook the pasta al dente according to the instructions. Meanwhile, prepare the sauce. Grate the carrots. Finely chop the two onions and the garlic. Sauté the onions and garlic in a saucepan until translucent. Add the tomato paste and deglaze with the vegetable stock and canned tomatoes. Once the stock has boiled, add the sour cream and grated carrots, mix well, and simmer briefly. Season to taste with salt, pepper, and plenty of curry powder. Mix everything with the pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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