Summary

Ingredients

• 500 g pasta
• 1 ½ tablespoon butter
• 1 carrot (s)
• 1 zucchini, approx. 250 g
• 0.75 ¾ Can corn
• 3 onion (s), diced
• 3 tablespoon tomato paste
• 3 tablespoon curry powder
• 3 tablespoon flour
• 750 ml chicken broth
• 150 g yourt, 1.5% fat
• 225 g sour cream
• salt and pepper

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Instructions

1. Cook the pasta until al dente according to the instructions on the packet. Then drain through a sieve.
2. Heat the butter in a pan, add the sliced carrots and fry for about 3 minutes. Meanwhile, halve the zucchini, cut into slices and add to the carrots in the pan. After about 2-3 minutes add the onions and corn and fry everything for another 2-3 minutes.
3. Add tomato paste, curry powder and flour and let it sweat briefly. Deglaze with the chicken stock and simmer on a low flame for about 10 minutes.
4. Add yoghurt and sour cream and heat briefly. Finally, season again with curry, salt and pepper.
5. Serve the sauce with the pasta.
6. Rice also goes well with vegetable curry.