Pumpkin curry with naan bread

Name: pumpkin curry with naan bread
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1 fresh pumpkin; 1 onion; 30 g unsalted butter; 2 el curry powder; 15 g fresh coriander; 200 ml tap water; 450 g fine frozen garden peas; 300 g Greek yoghurt; 2 flat bread garlic and coriander

Indian pumpkin curry with naan bread.

Ingredients

Directions

Cut the pumpkin into large pieces, remove the seeds and the threads and cut the flesh into cubes.
Cut the onion into wedges. Melt the butter in a frying pan and fry the onion 3 min.
Add the curry powder and the pumpkin and stir-fry for 5 minutes. Pick the coriander leaves and finely chop the coriander leaves.
Pour water, add the cilantro stalks and cover the pumpkin for 10 minutes.
Then add the garden peas and yogurt and bring the dish to the boil.
Heat the flatbreads according to the instructions on the packaging and cut into long strips.
Serve the pumpkin curry with the bread. Sprinkle finely chopped coriander.