Cheese Tortellini In Curried Coconut Milk
Chicken, sweet potato & coconut curry.
Recipe Summary Cheese Tortellini In Curried Coconut Milk
We love this when coming home from work on a cold and rainy day, of which we have many in Vancouver, BC. It adds your favorite comfort foods - soup and pasta - together in an exotic combination! We serve it with bread sticks or garlic bread.
Ingredients | Easy Chickpea Curry Without Coconut Milk1 (9 ounce) package cheese tortellini1 tablespoon butter1 shallot, minced1 tablespoon curry powder, or to taste1 ½ cups vegetable broth1 (14 ounce) can coconut milk1 tomato, chopped2 pickled jalapeno pepper slices, mincedsalt and ground black pepper to tasteDirectionsBring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain.Heat butter over medium heat in a saucepan; stir in shallot and saute until translucent, about 3 minutes. Add curry powder; cook and stir until a paste forms, about 1 minute.Pour vegetable broth into curry paste mixture. Stir until curry is dissolved, about 1 minute; bring to a boil. Slowly pour in coconut milk; adjust heat to return soup to a simmer.Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.Dried tortellini can be substituted for fresh tortellini. Green onions can be substituted for shallot.This will be thin, the consistency of a soup. We like the soup with more liquid, as it is so tasty. I tend to add more broth and coconut milk. Additionally the spice of the soup can be adjusted by increasing or decreasing the amount of curry and jalapenos.Info | Easy Chickpea Curry Without Coconut Milkprep: 10 mins cook: 20 mins total: 30 mins Servings: 4 Yield: 4 cups
TAG : Cheese Tortellini In Curried Coconut MilkSoups, Stews and Chili Recipes, Soup Recipes, Noodle Soup Recipes,
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