Conchiglie prawns and vegetables with curry cream sauce

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.

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. 

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

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

Calorific value (per portion): 2143 kJ / 512 kcal