Ribbon noodles with cauliflower curry

Ingredients for 4 servings:

• 2 tsp curry powder, heaped
• 2 tsp turmeric, heaped
• 2 pinches of cayenne pepper, ground
• 2 pinches of clove(s), ground
• 2 pinches of nutmeg
• 2 pinches of ground cinnamon
• ½ onion(s), finely diced
• 1 clove(s) garlic, finely diced
• 1 red chili pepper(s), cut into fine strips
• 4 spring onions, small, cut into rings
• 400 g cauliflower, cut into small florets
• 300 ml broth
• 3 tbsp oil
• 2 tbsp soy sauce
• 2 sprigs of coriander
• 500 g pasta (ribbon pasta)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the tagliatelle in salted water until al dente, then rinse with cold water. Heat the oil and briefly sauté the onions, garlic, and chili pepper. Add all the spices, cauliflower, and spring onions and sauté briefly. Pour in the broth, cover, and sauté the cauliflower for about 3-5 minutes until soft. Stir in the cooked noodles and soy sauce, bring to a boil, and serve. Sprinkle with coriander leaves and serve.