This recipe is overcomplicated. Why sauté (basically) the same ingredients twice in two different pans? Why blanche/peel the tomatoes? Just sauté the stuff, add the spices, then add the tomatoes etc. Also, why cook the carrots in a separate pot? the only reason you'd need to do this is if you don't have a lot of time... otherwise it's better to let it all cook together, gives it more depth. I agree with everyone`s criticism that the pasta:liquid ratio is way too high... next time I`ll be adding half the amount, `cuz even with a can of broth and some extra water, it was still more like a runny pasta meal. Use fresh or frozen peas; canned vegetables are less nutritional/tasty. It`s too bad all the flavor got cooked out of the shrimp... add them at the very end, just after the pasta is cooked, and shut off the burner. Let it sit and cook in the hot liquid for a couple minutes until they turn pink, then serve. Furthermore, I`d also suggest upping the amount of garlic by at least 2x. Since I don`t have turmeric lying around (it`s mostly for color anyway, like paprika), I used straight up curry powder (about 2 tbsp) with the cumin/coriander. And instead of Jalapeno (a Mexican ingredient), I used sriracha sauce ($2.50 in the ethnic foods section... it`s like a spicy Thai version of ketchup). I also added a couple teaspoons of sugar, which was desperately missing. If you thought this recipe was good, check out the 'Coconut Curry Tofu' recipe from user KATHYCOLLINS!
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This recipe is overcomplicated. Why sauté (basically) the same ingredients twice in two...