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DIGGER2640
Pumpkin curry with shrimps and fresh yoghurt sauce
Try this pumpkin curry with shrimps and fresh yoghurt sauce
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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
Kitchen Stuff
Directions
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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.
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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.
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In the meantime, mix the ingredients for the yoghurt sauce and season with salt.
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Spoon the shrimps through the curry and leave for 5-10 minutes without lid on the pan.
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Roast the flat bread in the toaster or oven and cut into points.
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Serve the curry in bowls and sprinkle with a little coriander. Serve with the flat bread and the yoghurt sauce.
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Nutrition
445Calories
Sodium0% DV0g
Fat22% DV14g
Protein44% DV22g
Carbs19% DV57g
Fiber0% DV0g
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