Vegetable and coconut stew with minced noodle skewers

Name: Vegetable and coconut stew with minced noodle skewers
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1/2 pack (150 g) Pasta dough rolled out ready for cooking (approx. 70 x 30 cm); refrigerated shelf; 1 washer Sandwich toast; 1 (approx. 300 g) Aubergine; 2 (approx. 400 g) red peppers; 250 g Sweet peas; 3 (approx. 200 g) red onions; 2 Garlic cloves; 4-5 Tbsp Oil; 7-10 Tbsp Salt; 2 TABLESPOONS yellow curry paste; 400 ml Coconut milk; 7-10 Tbsp approx. 250 m vegetable broth; 1 Shallot or small onion; 1 small red chili pepper; 1 collar Coriander; 250 g Minced beef; 1-2 TABLESPOONS Breadcrumbs; 1 egg (size M); 4 wooden skewers

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1/2 pack (150 g) Pasta dough rolled out ready for cooking (approx. 70 x 30 cm); refrigerated shelf
1 washer Sandwich toast
1 (approx. 300 g) Aubergine
2 (approx. 400 g) red peppers
250 g Sweet peas
3 (approx. 200 g) red onions
2 Garlic cloves
4-5 Tbsp Oil
7-10 Tbsp Salt
2 TABLESPOONS yellow curry paste
400 ml Coconut milk
7-10 Tbsp approx. 250 m vegetable broth
1 Shallot or small onion
1 small red chili pepper
1 collar Coriander
250 g Minced beef
1-2 TABLESPOONS Breadcrumbs
1 egg (size M)
4 wooden skewers

Directions

1
Take the pasta dough out of the refrigerator about 30 minutes before processing. Do not open the package until just before processing. Soak toast in cold water. Clean, wash and drain the aubergine and peppers. Halve the aubergine lengthwise and cut into slices. Cut the peppers into strips. Clean, wash and drain the mangetouts. Peel and slice the red onions. Peel garlic, chop finely
2
Heat 2-3 tablespoons of oil in a frying pan. Fry the aubergines until golden brown, turning them over, and finally fry half of the garlic, seasoning with salt. Remove the aubergines from the pan. Put 2 tablespoons of oil in the hot pan, fry the peppers and onions for 2-3 minutes. Stir in curry paste, fry briefly and deglaze with coconut milk and stock. Bring to the boil, add sugar snap peas and simmer for about 5 minutes. Add aubergine about 1 minute before the end of cooking time and simmer. Season the finished curry with salt and set aside
3
Peel and chop the shallot. Remove the seeds from the chilli and chop finely. Wash coriander, shake dry and chop. Squeeze the toast well. Knead the minced meat, toast, breadcrumbs, egg, shallot, garlic, chilli and a little salt to a smooth mixture.
4
Unroll the pasta plate halfway and cut off a piece of pasta about 35 cm long. (Repack the remaining dough and use it for other purposes as soon as possible). Cut half of the dough into 2 strips (17.5 x 30 cm each) and cut them in half again crosswise (results in 4 pieces of 17.5 x 15 cm each). Cut the dough into quarters and form into longish dumplings (approx. 5 x 12 cm each). Put 1 dumpling on each piece of dough. Moisten the edges of the dough slightly with water and fold the dough into the dough, press the edges together. Bring a large pot with plenty of salted water to the boil. Let the dumplings simmer in it at low heat for about 8 minutes. Drain the finished pasta pockets on a sieve and cut into slices. Put them on skewers. Heat up the curry and arrange on plates with the skewers