Cheese Tortellini in Curried Coconut Milk recipe
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Ingredients
- 1 (9 ounce) package cheese tortellini 1 tablespoon butter 1 shallot, minced 1 tablespoon curry powder, or to taste 1 ½ cups vegetable broth 1 (14 ounce) can coconut milk 1 tomato, chopped 2 pickled jalapeno pepper slices, minced salt and ground black pepper to taste
Nutrition Info
- 450.5 caloriescarbohydrate: 38.7 gcholesterol: 35.7 mgfat: 29.9 gfiber: 4.1 gprotein: 12 gsaturatedFat: 23.2 gservingSize: -sodium: 458.7 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Cheese Tortellini in Curried Coconut Milk
Directions
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Bring 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.