One-pot pasta Thai style

Ingredients for 2 servings:

• 6 cherry tomatoes
• 1 large carrot(s)
• ½ onion(s)
• 1 piece(s) ginger, approx. thumb-sized
• 1 cube of spinach, frozen
• 1 garlic clove(s)
• 2 tsp curry paste, red
• ½ tsp paprika powder
• ½ tsp cumin powder
• 1 pinch(s) nutmeg, freshly grated
• 1 handful of basil leaves, fresh
• ½ tsp marjoram
• 2 tsp soy sauce
• 2 tsp Worcestershire sauce
• 1 tsp oyster sauce
• 1 tsp harissa
• 3 bay leaves
• 200 ml coconut milk
• 150 ml water
• 120 g whole wheat pasta
• salt and pepper
• Chili powder and/or chopped chilies to taste

Instructions

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

vegetarian, spicy and quick to prepare

Halve or quarter the cherry tomatoes and place them in a large pot. Peel the carrot, dice the onion, garlic, ginger, and carrot, and add them to the pot. Chop the fresh basil leaves and add them to the pot along with all the other ingredients. Heat and simmer until the pasta is al dente, stirring frequently. You may need to add coconut milk and/or water during cooking. After cooking, remove the bay leaves; they are not edible.