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4 servings
- 40 dkg pasta
- 4 cloves garlic
- 1 red onion
- 1 tsp cumin
- 1 tsp garam masala spice mix
- 15 dkg green peas
- 15 dkg carrots
- 1 box of canned peeled tomatoes (40 dkg)
- 2 dl coconut cream
- Ground chili to taste
- 1 teaspoon olive oil
- Salt
- Freshly ground pepper
- 1 bunch of fresh coriander
Heat the oil in a large, deep pan. Toss in the chopped garlic and red onion and sprinkle it with cumin and the garam masala spice mix. Add chili and freshly ground pepper while stirring until it starts to smell. Add the fresh or frozen green peas and the chopped carrots and roast for a few minutes. Then add the peeled tomatoes, stir and cook under a lid on medium heat. Meanwhile, cook the pasta and drain it. Pour the coconut cream into the pan , add the pasta and mix it thoroughly. Serve it with chopped coriander.
