Curry Cream – Noodles
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta (Spirelli pasta), cooked
- 400 g minced beef
- 1 leek
- 2 tablespoon oil (olive oil)
- 1 can pineapple in pieces
- 3 tablespoon curry
- 1 tablespoon stock, granulated
- salt and pepper
- 200 ml cream
- 6 tablespoon tomato ketchup
- 4 tablespoon tomato paste
Print Recipe
Pin Recipe Instructions
- Cook the pasta until just firm to the bite as directed.
- During this time, prepare the sauce: clean and wash the leek / leek, then cut into fine rings. Heat the oil in a large pan, fry the minced meat in it until it is crumbly brown. Add the leek rings. Drain the pineapple, save the juice, fry everything for approx. 5 minutes, then deglaze with a little juice. Add curry powder, granulated broth + ground pepper to taste, add ketchup + tomato paste, stir well, add some pineapple juice if necessary.
- Cook on low heat for 5-8 minutes with the lid closed. Then add the cream, pour off the pasta + mix immediately with the sauce.
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