Pumpkin curry with shrimps and fresh yoghurt sauce

Name: pumpkin curry with shrimps and fresh yoghurt sauce
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon oil; 1 onion coarsely chopped; 2 clove garlic pressed; 1 tablespoon Thai Red curry pasta; 300 gram sweet potatoes peeled, into cubes; 300 gram baking flour in florets; 400 gram pumpkin peeled, into cubes; 200 milliliters fish stock; 250 gram cocktail shrimp peeled; 4 flatbread; 200 milliliters Greek yoghurt; 100 gram cucumber grated; 1 clove garlic pressed; Red pepper finely cut, without seeds; bunch coriander coarsely chopped

Try this pumpkin curry with shrimps and fresh yoghurt sauce

Ingredients

Kitchen Stuff

baking form for mini muffins, greased

Directions

Heat the oil in a food or stew pan and fry the onion for about 5 minutes. Add the garlic and curry paste and fry for 1 minute while stirring.
Add the sweet potato, cauliflower, pumpkin and stock, stir and bring to medium heat on medium. Turn the heat source down and let it simmer for 10-15 minutes. Add the cauliflower 5 minutes later for more bite.
In the meantime, mix the ingredients for the yoghurt sauce and season with salt.
Spoon the shrimps through the curry and leave for 5-10 minutes without lid on the pan.
Roast the flat bread in the toaster or oven and cut into points.
Serve the curry in bowls and sprinkle with a little coriander. Serve with the flat bread and the yoghurt sauce.