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Cheese Tortellini in Curried Coconut Milk

4

30 min

Cheese Tortellini in Curried Coconut Milk

Cheese Tortellini in Curried Coconut Milk Photo 1

Time

30 min

Serving

4 persons

Calories

451

Rating

4.00★ (8)

Cuisine

Author: Victoria Buriak
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 a surprisingly delicious combination! We serve it with bread sticks or garlic bread.

Ingredients

  • cheese tortellini: 1 pack (9 ounce pack)
  • butter: 1 Tbsp
  • shallot: 1 piece (minced)
  • curry powder: 1 Tbsp (to taste)
  • ½ cups vegetable broth: 1 piece
  • coconut milk: 1 can (14 ounce can)
  • tomato: 1 piece (chopped)
  • pickled jalapeno pepper slices: 2 piece (minced)
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

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  1. Bring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain.
    Cheese Tortellini in Curried Coconut Milk Photo 2
  2. 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.
    Cheese Tortellini in Curried Coconut Milk Photo 3
  3. 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.
    Cheese Tortellini in Curried Coconut Milk Photo 4
  4. Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.
    Cheese Tortellini in Curried Coconut Milk Photo 5

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