Pasta with meatballs and curry vegetable sauce

Name: Pasta with meatballs and curry vegetable sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 Carrots; 30 g Butter or margarine; 30 g Flour; 2 TEASPOONS Curry Powder; 250 ml Vegetable broth; 250 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 discs Toast; 6 Stem(s) Coriander; 300 g Poultry minced meat; 1 TEASPOON Mustard; 7-10 Tbsp Cumin; 400 g croissant pasta (e.g. creste di gallo); 100 g frozen peas; 2 TABLESPOONS Oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

3 Carrots
30 g Butter or margarine
30 g Flour
2 TEASPOONS Curry Powder
250 ml Vegetable broth
250 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 discs Toast
6 Stem(s) Coriander
300 g Poultry minced meat
1 TEASPOON Mustard
7-10 Tbsp Cumin
400 g croissant pasta (e.g. creste di gallo)
100 g frozen peas
2 TABLESPOONS Oil

Directions

1
Peel and wash the carrots, cut them in half lengthwise and cut them into slices at an angle. Melt the fat in a saucepan, then stir in the flour and curry. Sweat flour for 1-2 minutes, then stir in broth and milk.
2
Bring the sauce to the boil while stirring, simmer for about 2 minutes and season with salt and pepper. Soak toast in cold water. Wash coriander, shake dry and chop finely. Knead minced meat, mustard, coriander and squeezed toast and season to taste with salt, pepper and cumin.
3
Form small balls out of the chopping mass with wet hands. Prepare the noodles in boiling salted water according to the instructions on the packet. Add the carrots and peas to the noodles about 3 minutes before the end of cooking and cook with them.
4
Heat the oil in a frying pan and fry the meatballs over medium heat for 5-8 minutes while turning. Drain the noodles and mix with the sauce. Serve the noodles and add the meatballs.