Curry Pumpkin Casserole

A bean recipe for every taste:

1. cut squash into 1 cm cubes and cook in 400 ml boiling hot salted water for about 4 min until tender. Drain, reserving the cooking water. Drain the pumpkin.

2. finely grind garlic, peppers, onion, ginger and lemongrass in electric chopper.

3. fry onion mixture briefly in a non-stick frying pan. Add turmeric and the pumpkin cooking water. Lightly toss everything for 3 to 4 min. Fold in coconut milk, soy sauce and sugar and lightly stir for another 3 min.

Blanch (scald) rice noodles with water, pull, drain and drain.

Rinse, quarter, seed and dice the tomatoes. Peel the cucumber, cut in half lengthwise, remove the seeds and cut into thin slices.

Add pumpkin and spring onions to the curry form and bring to the boil once.

Season curry with salt and serve with rice noodles, vegetables and cilantro. Sprinkle with bean sprouts to taste.

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