Smooth curry of pumpkin and cinnamon

Name: smooth curry of pumpkin and cinnamon
Total time: 30 min
Yield: 4
Ingredients: 1 great big bottle gourd; 1 onion; 5 Red pepper; 1 tablespoon ginger; 3 tablespoon sunflower oil; 400 ml coconut milk; 1 teaspoon cinnamon; 2 tablespoon lemon juice; 500 gram noodles

Ingredients

1 great big bottle gourd
1 onion
5 Red pepper
1 tablespoon ginger
3 tablespoon sunflower oil

400 ml coconut milk
1 teaspoon cinnamon
2 tablespoon lemon juice
500 gram noodles

Directions

Peel the pumpkin and remove the seeds.
Cut into square cubes of half a cm.
Peel the onion and cut into cubes of half a cm.
Cut the pepper in half lengthways, remove the seeds and seeds.
Cut the pepper into wafer-thin half rings.
Finely chop the ginger.
Fry the pumpkin and onion in a frying pan over medium heat for 5 minutes in the oil.
Add the pepper and ginger, allow to fry for 2 minutes.
Reduce the heat and add coconut milk, cinnamon and a little salt.
Stew about 10 minutes until the pumpkin is cooked.
Season with cinnamon, salt and lemon juice.
Meanwhile, cook the noodles according to the instructions on the package.
Divide the noodles over warm deep plates and distribute the curry over them.