Thai curry vegetable stir-fry

Ingredients for 2 servings:

• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 2 m.-sized carrot(s)
• 1 m.-large zucchini
• 1 large tomato(s)
• 1 m.-large bell pepper(s), red
• 50 g cream cheese (Brunch Tomato & Ricotta)
• 3 tbsp water
• 1 tbsp, heaped Thai curry powder, yellow
• 1 tbsp, ground curry powder, mild
• Paprika powder
• 1 tsp salt
• 1 tsp ground pepper
• 100 g penne or 100 g rice

Instructions

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

simple, vegetarian

Finely chop the onion and fry. Finely grate the carrots into the pan. Then chop the zucchini, bell pepper, and tomato and add them. After frying, deglaze the vegetables with a little water (about 3 tbsp). Add the “Tomato & Ricotta” brunch. Now season with Thai curry powder, mild curry powder, paprika powder, salt, and pepper and simmer for 10 minutes. Cook the penne in another pot. Then pour out the cooked penne and add it to the vegetable pan. Season the vegetable pan again to taste. Alternatively, the dish can also be used as a rice pan. Instead of curry, Mediterranean herbs can be used for an Italian version. With 2 servings, one serving has 373 kcal.