Cheese Tortellini in Curried Coconut Milk
A delightful dish that marries comforting cheese tortellini with vibrant flavors of curry and creamy coconut milk, perfect for a weeknight dinner or a cozy gathering.
Ingredients
Main Ingredients
- 1 package 9-ounce package cheese tortellini
- 1 tablespoon butter
- 1 tablespoon curry powder or to taste
- 1.5 cups vegetable broth
- 1 can 14-ounce coconut milk
- 1 each tomato, chopped
- 2 slices pickled jalapeño peppers, minced
- Salt and ground black pepper to taste
Instructions
Preparation
- Fill a large pot with salted water and bring it to a boil.
- Add the cheese tortellini and cook until tender, about 10 minutes.
- Drain the tortellini in a colander and set aside.
Cooking
- In a medium saucepan, melt 1 tablespoon of butter over medium heat.
- Add the minced shallot and sauté until translucent, about 3 minutes.
- Sprinkle in the curry powder, stirring until a paste forms.
- Slowly pour in the vegetable broth, stirring to dissolve the curry paste completely.
- Bring the mixture to a gentle boil.
- Add the coconut milk and adjust the heat to return to a simmer.
- Incorporate the chopped tomato and minced jalapeño, cooking for an additional 5 minutes.
- Stir the cooked tortellini into the soup and season with salt and black pepper.
- Simmer for another minute until everything is well combined and heated through.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Garnish with fresh cilantro or parsley and serve with lime wedges for added brightness. Pair with warm bread or a simple salad for a complete meal. Adjust spice levels to your preference and consider adding vegetables or protein for variations.