Conchiglie prawns and vegetables with curry cream sauce

Total time35 mins

15 minspreparation time

20 minscooking time

Ingredients

4 portion(s)

sprigs of basil

small yellow pepper

160 g

pointed cabbage

160 g

cherry tomatoes

240 g

conchiglie

160 g

ready-to-cook prawns

2 tbsp

olive oil

salt, freshly ground pepper

160 ml

favourite stock (e.g. chicken, vegetable or fish stock)

200 g

Single cream

4 tbsp

Kikkoman Naturally Brewed Soy Sauce

4 tbsp

sweet mustard

4 tsp

curry powder

Nutritional facts (per portion):2143 kJ / 508 kcal

23.7 gFat

19 gProtein

52.5 gCarbohydrates

Preparation

Step 1

Pick the leaves off the basil, wash and pat dry. Halve the peppers, remove seeds and wash the peppers. Wash the pointed cabbage and cut into 2-3 cm squares and mix with the paprika. Wash the tomatoes.

Step 2

Cook the conchiglie according to the package instructions. Wash prawns and pat dry. Heat olive oil, add prawns and vegetables, sauté for 4-5 minutes, lightly season with salt and pepper, remove and keep warm.

Step 3

Add the stock, cream, soy sauce, mustard and curry powder to the pan, bring to the boil and reduce slightly.

Step 4

Mix vegetables, prawns and conchiglie with the sauce, arrange on plates, garnish with basil and serve.

Recipe-ID: 131

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