Pimp your noodles Peanut butter pumpkin curry with crispy noodles Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Pimp your noodles Peanut butter pumpkin curry with crispy noodles By You Magazine - February 21, 2021 This is great for entertaining – add some jasmine or basmati rice to serve, if you like. Andrew Hayes-Watkins SERVES 4 TAKES less than 45 minutes 1 litre sunflower oil, for deep-frying 150g fresh or straight-to-wok medium egg noodles 350g round shallots, peeled and trimmed 125g crunchy peanut butter 2 tbsp tomato purée 2 balls stem ginger, grated, plus 1 tbsp of the syrup 2 tbsp light soy sauce 2 tbsp lime juice 150ml coconut cream 800g hunk sweet pumpkin (eg, delica or crown prince) or butternut squash, peeled, deseeded and cut into big chunks 100g spinach leaves Salt and pepper 1⁄4 tsp red pepper powder or chilli flakes, to serve FOR THE CORIANDER RELISH small bunch of coriander 3 tbsp lime juice 1 tbsp water 1 tbsp sunflower oil Fill a high-sided wok or saucepan with oil to a depth of 8cm-10cm. When a cube of bread dropped in the oil immediately starts bubbling fiercely, you’re ready to fry. Line a tray with kitchen paper, then use metal tongs to carefully add a small bunch of noodles at a time to the hot oil, frying for 10-20 seconds until pale golden and crispy. Drain on the kitchen paper. Bring 1 litre water to the boil in a large saucepan, add the shallots and, once boiling again, cook for 4 minutes. Remove the shallots from the water with a slotted spoon. Whisk the peanut butter, tomato purée, grated ginger and 1 tbsp syrup, soy sauce, lime juice and the coconut cream into the saucepan of water. Bring the broth back to a simmer, then return the shallots with the pumpkin and simmer for 15 minutes until the vegetables are tender and the sauce has thickened. Stir through the spinach and season. To make the relish, whiz the coriander, stalks and all, with the lime juice, water and oil to a loose pesto-like texture in a food processor. Serve the curry in deep bowls, scattered with crispy noodles and topped with a spoonful of the coriander relish and a sprinkle of red pepper powder or chilli flakes. Now buy the book Our recipes are from Pimp Your Noodles by Sarah Cook, which is published by Seven Dials, price £9.99. To order a copy for £8.49 until 7 March, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved