Curried Egg Noodles
|Olive oil||1 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), smashed and chopped|
|Celery stalk||1 , diced|
|Curry powder||2 Tablespoon|
|Chicken stock||2 Cup (32 tbs), heated|
|Tomato paste||1 Tablespoon|
|Apple||1 , cored, peeled and diced|
|Hot cooked extra broad egg noodles||4 Cup (64 tbs) (4 portions)|
Heat oil in frying pan over medium heat. Add onion, garlic and celery; cook 3 to 4 minutes. Mix in curry powder and cook 3 to 4 minutes over low heat.
Mix in flour until well incorporated; cover and cook 3 minutes over low heat.
Pour in chicken stock, mix well and season. Add tomato paste and apple; mix and cook sauce 6 to 7 minutes, uncovered, over medium heat.
Pour over pasta and serve.
Serving size: Complete recipe
Calories 4367 Calories from Fat 533
% Daily Value*
Total Fat 60 g92.1%
Saturated Fat 15.8 g79.1%
Trans Fat 0 g
Cholesterol 917.9 mg306%
Sodium 986.3 mg41.1%
Total Carbohydrates 815 g271.6%
Dietary Fiber 42.2 g168.9%
Sugars 58.1 g
Protein 160 g319.9%
Vitamin A 83.8% Vitamin C 54.3%
Calcium 47.7% Iron 299.7%
*Based on a 2000 Calorie diet