Prep: 10min | Cooking: 50min
Complexity: 2/5
ingredients:
(serves 4)
1 large onion, finely chopped (use food processor)
1/2 tsp chili powder
3 garlic cloves, minced
750g shrimp of choice
1tbsp curry powder
1 tbsp paprika
1 tsp sugar
1 tbsp grated fresh ginger
1 tbsp tomato paste
1 tbsp flour
4 cups vegetable stock
1 packet pasta of choice, 500g
1 tbsp grated lemon rind
2 tbsp lemon juice
2 tbsp fresh/ frozen chopped coriander, or basil
olive oil, salt, pepper
method:
Fry onion in a pan until soft and browning, ca. 10 min.
Add garlic, curry, paprika and ginger. Once aromatic (ca. 1 min), add tomato paste and shrimp, and sauté for 2-3 min. Sprinkle flour over pan contents, then pour in the stock, add the sugar, and simmer, uncovered, 30 min. There should be enough sauce left in the pan to coat the pasta (if it is starting to look like too much is evaporating, cover with lid in the last 10 min of simmering).
Meanwhile boil pasta according to packet instructions.
Remove sauce from heat, stir in the lemon juice, rind and coriander. Add the pasta to the sauce, mix well and drizzle with olive oil.
