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 taste and complements perfectly with the pasta and vegetables.
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 it into six parts.
Heat two tablespoons of olive oil in a medium saucepan 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 optionally season. Cook everything for 3 minutes.
Let the vegetable broth dissolve in 1 liter of hot water and add it to the saucepan. Let everything simmer for 10 minutes and then add the coconut cream and lime juice. 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.