Curry cream noodles with minced meat

Ingredients for 2 servings:

• 250 g carrot(s)
• ⅛ liter vegetable broth, instant
• 250 g pasta
• salt water
• 1 onion(s)
• 1 stalk(s) leek
• 1 tbsp oil
• 250 g minced meat
• 1 tsp salt
• some pepper
• 1 tsp curry
• 200 g cream
• ½ bunch parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash, peel, and dice the carrots. Cook the diced carrots in the broth for 5 minutes. Cook the pasta in plenty of salted water according to the instructions, then drain and set aside. Meanwhile, peel and dice the onion. Halve the leek lengthwise, wash, and slice into thin rings. Brown the minced meat in oil and season with salt, pepper, and curry powder. Push the minced meat aside and sauté the onion in the frying fat until translucent. Add the leek and sauté for another 5 minutes. Then add the carrots and broth. Stir in the cream and reduce slightly. Now stir in the cooked pasta. Wash and chop the parsley, and sprinkle it over the pasta dish before serving.