Chinese-style Pumpkin Curry
- 4 tablespoons
fresh Ginger root (peeled and grated)
- 2 cloves
red Chile peppers (deseeded and finely chopped)
- 1 teaspoon
- 21 ounces
Pumpkin (peeled and chopped)
- 2 cups
vegetable stock (or water)
- 7 ounces
Rice noodles (soaked according to packet instructions)
- 1 cup
Cucumber (deseeded and finely sliced)
tomatoes (deseeded and chopped)
Lime leaves (finely shredded)
Heat the oil in a large pan and gently cook the ginger, garlic, chilli and paprika for 2 minutes.
Add the pumpkin, stir well to coat with the spices then add the stock and bring to a boil. cook for 20 minutes or until the pumpkin is tender and the liquid has been absorbed, stirring from time to time to prevent the pumpkin burning.
Season with salt and pepper and add the lime juice.
Serve the curry on a bed of noodle with the remaining ingredients scattered over.