Paprika Curry
easy
30 mins
30 mins
Ingredients
- 1 small zucchini (about 150 g)
- 2 small, thin, green pointed peppers (about 50 g each)
- 1 Onion
- 1 Garlic clove
- 1 stalk of celery
- 1/2 (approx. 125 g) red pepper
- 2 TABLESPOONS Olive oil
- 500 g mixed minced meat
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Tomato paste
- 3 TSP red curry paste
- 1 can(s) (400 ml) Coconut milk
- 200 ml Vegetable broth (instant)
- 300 g Japanese spun wheat noodles
- 1 small bunch of coriander
- 1 TEASPOON Sweet peppers
Directions
- 1
Clean and wash the zucchini, cut them in half lengthwise and slice them. Clean, wash and cut the bell peppers into rings, removing any seeds. Peel and chop onion and garlic. Clean and wash the celery and cut it into wafer-thin rings. Clean, wash and cut the bell peppers into strips.
- 2
Heat 1 tablespoon of oil in a large pan. Fry the minced meat for 5-7 minutes until crumbly, season with salt and pepper. Heat 1 tablespoon of oil in another coated pan. Fry the zucchini, bell pepper, celery, onion and garlic. Add tomato paste and curry paste and continue to fry for 2-3 minutes, turning. Deglaze with coconut milk and vegetable stock, add minced meat, bring to the boil and continue cooking for about 5 minutes. Prepare pasta in boiling salted water according to package instructions. In the meantime wash coriander, dab dry, remove coarse stalks. Chop the coriander coarsely and fold into the curry.
- 3
Deglaze with coconut milk and vegetable stock, add minced meat, bring to the boil and continue cooking for about 5 minutes. Prepare pasta in boiling salted water according to package instructions. In the meantime wash coriander, dab dry, remove coarse stalks. Chop the coriander coarsely and fold into the curry. Arrange curry, sprinkle with paprika powder. Add the noodles
Nutrition Facts
850 kcal
63 g
49 g
37 g
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