Conchiglie prawns and vegetables with curry cream sauce
This family-friendly recipe uses prawns and shell-shaped Conchiglie pasta, paired with vegetables and a smoothy creamy curry sauce.
- Preparation Time10 mins
- Cooking Time20 mins
Nutrition per serving
- Energy508 Kcals
- 2 sprigs of basil
- 1 small yellow pepper
- 160 g pointed cabbage
- 160 g cherry tomatoes (approx. 16 pieces)
- 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
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.
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.
Add the stock, cream, soy sauce, mustard and curry powder to the pan, bring to the boil and reduce slightly.
Mix vegetables, prawns and conchiglie with the sauce, arrange on plates, garnish with basil and serve.