Wide Rice Noodles with Pumpkin Curry
4 servings
20 minutes
Wide rice noodles with pumpkin curry are a vibrant blend of flavors and aromas from Indian cuisine. The delicate noodles soak up a rich curry sauce made from coconut milk, curry paste, and sweet pumpkin. Ginger and lime juice add freshness and a hint of spiciness, while soy sauce and cane sugar balance the taste, creating a rich yet harmonious palette. Topped with sesame seeds and fragrant cilantro, these noodles become not only a hearty dish but also a true gastronomic delight. Historically, Indian curry traces back to ancient traditions, and variations with pumpkin bring a seasonal softness to the classic. This dish is perfect for both cozy family dinners and festive gatherings, impressing with its deep flavor and exotic elegance.
1
Heat vegetable oil in a wok pan and fry curry paste with ginger and diced pumpkin for 3-4 minutes. Then add coconut milk, lime juice, sesame oil, cane sugar, and soy sauce, and cook the curry for another 5-7 minutes.
- Vegetable oil: 50 ml
- Red curry paste: 2 tablespoons
- Ginger: 50 g
- Pumpkin: 400 g
- Coconut milk: 400 ml
- Lime: 2 pieces
- Sesame oil: 1 tablespoon
- Cane sugar: 2 tablespoons
- Soy sauce: 4 tablespoons
2
Prepare rice noodles according to the instructions on the package — some types require brief boiling, while others should just be soaked in hot water.
- Rice noodles: 250 g
3
Mix curry with cooked noodles and coarsely chopped cilantro, sprinkle with sesame, and serve without delay.
- Cilantro: 50 g
- Sesame seeds: 1 tablespoon
