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🍽️ Curry Tomato Farfalle with Peas and Spinach

606 kcal · 30 min · 4 servings

Ingredients

• Salt Pinch
• Garlic cloves 3 pcs.
• Ginger, fresh 20 g
• Onions, red 1 pc.
• Cherry tomatoes 300 g
• Oil 2 tbsp
• Cumin Pinch
• Curry powder 2 tbsp
• Tomatoes, pureed 500 g
• Vegetable broth 200 ml
• Farfalle 500 g
• Baby spinach 100 g
• Peas, frozen 150 g
• Cilantro, fresh 20 g
• Soy yogurt 4 tbsp

Instructions

1. 1. Bring 5 liters of salted water to a boil in a large pot over high heat.
2. 2. Peel the garlic cloves and chop them finely.
3. 3. Peel the ginger and chop it finely as well.
4. 4. Halve the onion, peel it, and dice it finely.
5. 5. Wash the cherry tomatoes and halve them.
6. 6. Heat oil in a large frying pan over medium heat.
7. 7. Add the diced onion, chopped garlic, and ginger to the pan.
8. 8. Sauté the vegetables for about 3 minutes.
9. 9. Add the halved cherry tomatoes, cumin, and curry powder to the pan.
10. 10. Fry the spices and tomatoes for about 2 minutes.
11. 11. Deglaze the pan with pureed tomatoes and vegetable broth.
12. 12. Let the sauce simmer for about 10 minutes.
13. 13. Add the farfalle pasta to the boiling salted water.
14. 14. Cook the pasta for about 8 minutes until al dente (firm to the bite).
15. 15. Fold the spinach and peas into the tomato sauce.
16. 16. Season the sauce with salt to taste.
17. 17. Let the sauce with vegetables simmer for about 2 minutes over low heat.
18. 18. Drain the farfalle in a colander.
19. 19. Fold the drained pasta into the sauce.
20. 20. Let the pasta sit in the sauce for another 3 minutes.
21. 21. Wash the coriander (cilantro).
22. 22. Pluck the coriander leaves from the stems.
23. 23. Divide the farfalle among plates.
24. 24. Garnish each dish with fresh coriander and one tablespoon of soy yogurt.
25. 25. Serve the dish immediately.

Nutrition per serving

• kcal: 606
• Protein: 19 g · Fett/Fat: 14 g · Carbs: 98 g