Dandelion with paprika curry and noodles

Ingredients for 2 servings:

• 1 bell pepper(s), yellow
• 1 bell pepper(s), red
• 1 bell pepper(s), orange
• 130 g dandelion
• 200 g long-life cream
• 10 g ginger
• 1 clove(s) garlic
• Salt and pepper from the mill
• Madras curry powder
• turmeric
• oregano
• 400 g pasta
• Fat for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian

Clean and wash the young dandelion leaves and cut into 10 cm pieces. Wash the three bell peppers and dice them finely, then finely chop the ginger. Finely chop the garlic and fry it in a pan with the cooking fat. Then add the bell peppers and ginger to the pan and fry until they are still firm to the bite. Season everything with salt, pepper, turmeric and the Madras curry. Now add the cream and let it reduce slightly. Season again with the spices and add the oregano to taste. Meanwhile, cook the pasta in salted water according to the package instructions until al dente. Arrange the pasta on a plate, cover with some of the dandelion leaves and pour the paprika curry on top.