Cheese Tortellini in Curried Coconut Milk Good Recipes

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Cheese Tortellini in Curried Coconut Milk

"We love this while coming domestic from paintings on a chilly and wet day, of which we've many in Vancouver, BC. It provides your favourite consolation meals - soup and pasta - collectively in an individual mixture! We serve it with bread sticks or garlic bread."

Ingredients :

• 1 (9 ounce) package deal cheese tortellini
• 1 tablespoon butter
• 1 shallot, minced
• 1 tablespoon curry powder, or to taste
• 1 half cups vegetable broth
• 1 (14 ounce) can coconut milk
• 1 tomato, chopped
• 2 pickled jalapeno pepper slices, minced
• salt and floor black pepper to flavor

Instructions :

Prep : 10M	Cook : 4M	Ready in : 30M

• Bring a big pot of salted water to a boil; stir in tortellini and cook dinner until gentle, about 10 mins. Drain.
• Heat butter over medium warmness in a saucepan; stir in shallot and saute till translucent, about 3 minutes. Add curry powder; cook and stir till a paste paperwork, about 1 minute.
• Pour vegetable broth into curry paste mixture. Stir until curry is dissolved, about 1 minute; convey to a boil. Slowly pour in coconut milk; modify warmth to go back soup to a simmer.
• Stir tomato and jalapeno into soup, simmer five minutes extra. Stir tortellini into soup; season with salt and pepper.

Notes :

• Dried tortellini may be substituted for sparkling tortellini. Green onions may be substituted for shallot.
• This might be skinny, the consistency of a soup. We just like the soup with extra liquid, as it is so tasty. I tend to feature extra broth and coconut milk. Additionally the spice of the soup can be adjusted by means of increasing or reducing the amount of curry and jalapenos.

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