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Pumpkin Curry Noodle / Vegetable Curry Noodle

Published on 22nd April 2020 In |

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Ingredients

  • 1 piece Mi Urai Flat, boiled
  • 300 grams peeled pumpkin
  • 700 ml water
  • ½ medium size onion, minced
  • 10 curry leaves, blanch
  • 1-2 carrots, diced
  • ½ red pepper, Paprika merah 1/2 buah, diced
  • ½ green pepper, diced
  • 250 ml coconut milk
  • 2 coriander leaves, blanch
  • Sugar and salt to taste
  • 1 tbsp acid water
  • 3 tbsp cooking oil
  • Spice mix:
  • 1 tbsp paprika powder
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • 1 tsp fennel powder
  • 1½ tbsp curry powder
  • 1 tsp funegreek/ kelabet powder

Instructions

  • 1. Boil the yellow pumpkin with water until soft, lift and puree. Set aside.
  • 2. Sauté onion until fragrant; add curry leaves and all seasoning powder. Sauté until flavorful.
  • 3. Add carrots, red and green chili pepper, stir well.
  • 4. Pour yellow pumpkin puree; cook while stirring until it boils.
  • 5. Pour coconut milk, boiled. Season with sugar and salt.
  • 6. Add coriander leaves, stir well.
  • 7. Add Mi Urai, stir well. Lift and serve.

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