with mushrooms, green beans, carrots and spaghetti
A different version on ramen with the Indian touch of curry and the aroma of lime. The coconut cream makes it very tasty and complements the pasta and vegetables perfectly.
Nice and quick!
wheat, celery, soya, gluten
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Wash, peel and finely chop the carrot. Finely chop the garlic, ginger and chilli (make sure to wash your hands to remove the spice from your fingers). Wash the mushrooms and cut them into six parts. Remove the ends of the green beans and cut them in half. Dissolve the vegetable broth in 1 litre of hot water.
Heat 2 tablespoons of olive oil in a medium-size pot and sauté the chilli, garlic and ginger for half a minute. Add the curry powder and stir it together. Add the rest of the vegetables and season to taste. Cook everything for 3 minutes. Add the hot broth and let everything simmer for 10 minutes. Add the coconut cream and the juice of half a lime. Cook everything for another 5 minutes.
Bring plenty of water to a boil in another pot and cook the spaghetti for 10 minutes. Once cooked, drain the hot water and let the pasta cool down by covering it with cold water. Drain the water, so the pasta is completely dry and set it aside.