Curried Pumpkin In Coconut Milk With Noodles
(Durgesh Kumar)
Ingredients Quantities
Red Pumpkin 900 gms.
Noodles 200 gms.
Oil 2 tbsps.
Onions (chopped) 2
Garlic (crushed) 2 cloves
Ginger (chopped) 1/2 tsp.
Lemon Rind (grated) 1/2 lemon
Curry Powder 1 tsp
Turmeric Powder 1 pinch
Coconut Milk 2 cups
Yogurt 2/3 cup
Rosemary 1 sprig
Salt to taste
Parsley (chopped) 2 tsps.
Method of preparation
Peel the pumpkin and cut into one inch cubes.
Heat one tablespoon oil and fry the chopped onion until transparent. Add crushed garlic, grated lemon rind, chopped ginger, turmeric powder and curry powder. Saute for three minutes.
Add the coconut milk and salt and cook for fifteen minutes stirring occasionally.
Meanwhile sprinkle salt on the pumpkin pieces and steam till tender.
Boil the noodles. Saute them with rosemary and keep warm.
Add yogurt to the coconut sauce. Add the steamed pumpkin cubes and mix gently. Take the sautéed noodles in a plate, top it with the pumpkin curry and serve hot garnished with chopped parsley.
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