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Pumpkin noodle casserole in coconut sauce

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Ingredients for 2 servings:

  • 1 pumpkin(s), firmer, e.g. B. Blue Ballet, approx. 1 kg
  • 100 g pasta (whole grain spelt spiral)
  • 500 ml coconut milk, from the can
  • 4 tbsp, heaped desiccated coconut
  • 4 cm ginger root
  • 75 g raisins, amount as desired
  • 4 tsp, heaped curry powder
  • 1 tsp, heaped salt
  • Fat, for the shape

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel and seed the pumpkin and cut into approximately 1 cm cubes. Peel and finely dice the ginger. Mix all ingredients well and bake in a greased baking dish at 175 degrees Celsius (convection oven) for 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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