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🍽️ Creamy Tagliatelle with Coconut Carrot Curry

583 kcal · 30 min · 4 servings

Ingredients

• Carrots 400 g
• Apricots, fresh 100 g
• Cashew nuts 100 g
• Ginger, fresh 10 g
• Garlic cloves 2 pcs.
• Onions, yellow 1 pc.
• Sunflower oil 2 tbsp
• Curry powder 1 tsp
• Coconut milk 400 ml
• Vegetable broth 250 ml
• Salt pinch
• Pepper, black ground pinch
• Tagliatelle, fresh 500 g
• Cilantro, fresh 30 g
• Radicchio 1 pc.

Instructions

1. 1. Peel the carrots and trim off the ends. Slice the carrots into thin rounds.
2. 2. Thoroughly wash the apricots. Cut them in half and remove the pits. Dice the apricots into small pieces.
3. 3. Roughly chop the cashew nuts.
4. 4. Peel the ginger and the garlic. Finely chop both ingredients.
5. 5. Cut the onion in half. Peel it and dice it into small pieces.
6. 6. Heat the oil in a pan over medium heat.
7. 7. Sauté the onions in the oil for about 1 to 2 minutes until they become translucent.
8. 8. Add the carrot slices to the pan. Sauté them for about 2 minutes.
9. 9. Add the apricots and the cashew nuts.
10. 10. Sprinkle everything with 1 teaspoon of curry powder.
11. 11. Sauté the spices for 1 minute while stirring constantly.
12. 12. Deglaze the curry with coconut milk and broth.
13. 13. Bring the mixture to a boil.
14. 14. Season the curry with salt and pepper.
15. 15. Cover the pan.
16. 16. Let the curry simmer for about 10 minutes.
17. 17. Stir the curry occasionally.
18. 18. Add more broth if necessary.
19. 19. Fill a pot with 4 liters of water and add salt.
20. 20. Bring the salted water to a boil with the lid on.
21. 21. Add the pasta to the boiling water.
22. 22. Cook the pasta for 9 to 10 minutes until al dente (firm to the bite).
23. 23. Wash the coriander.
24. 24. Shake the coriander dry.
25. 25. Pluck the coriander leaves from the stems.
26. 26. Wash the radicchio.
27. 27. Remove the hard core from the radicchio.
28. 28. Cut the radicchio into thin strips.
29. 29. Add the radicchio to the curry.
30. 30. Let the radicchio wilt in the curry for about 2 minutes.
31. 31. Taste the curry and adjust the salt.
32. 32. Add more curry powder if needed.
33. 33. Drain the pasta.
34. 34. Let the pasta drain.
35. 35. Serve the tagliatelle with the curry.
36. 36. Sprinkle the dish with the coriander leaves.

Nutrition per serving

• kcal: 583
• Protein: 15 g · Fett/Fat: 23 g · Carbs: 75 g