Thai curry squash & coconut noodle bowls

In terms of nutritional values, each serving

Bowls of pumpkin curry and coconut milk

This delicious recipe, designed for two people, invites you to experiment with your favorite cut variations, turning them into an exotic and nutritious meal. If you want a strictly vegetarian version, you can easily replace the fish sauce with a tablespoon of salt, thus maintaining the integrity of the preparation without sacrificing the flavor. The recipe is labeled as high in fiber, suitable for gluten avoiders and perfect for vegetarian diets. The total cooking time is 15 minutes, and the cooking process takes another 25 minutes, resulting in a simple way to do it.

In terms of nutritional values, each serving contains about 668 calories. The composition includes 42 grams of fat, of which 30 grams are saturated, 55 grams of carbohydrates and 16 grams of simple sugars. Also, the diet provides 9 grams of fiber and 12 grams of protein, with a salt level of 1,11 grams per serving.

The list of ingredients required is varied and accessible. It will take 400 grams of buttered pumpkin, two tablespoons of olive oil and two tablespoons of Thai red curry paste, plus two tablespoons of the same paste to make the soup. Add a small lettuce or a small red onion, a box of 400 grams of coconut milk and lemon juice. For flavor, a few fish sauce sprays may be used, either optional, or a small amount of salt. Fresh ingredients include 100 grams of mangetout beans, a sliced (optional) red bean paste and two bags of previously prepared cut, which can be udon, egg cut or rice cut. A small bundle of fresh coriander complements the whole thing.

In parallel, cut the thin slice

The method of preparation begins with preheating the oven to 200 degrees Celsius (or 180 degrees for fan-powered ovens, gas at position 6), alternatively using an air fryer at 180 degrees. The pumpkin is cleaned and cut into cubes. Olive oil is well mixed with the two tablespoons of curry paste, and this mixture is poured over the vegetables. After seasoning, the cubes are baked in the oven for 20 to 25 minutes, being turned in half the cooking time until they become soft.

In parallel, cut the thin slice of the salad. In a pot, the coconut solids from the box melt on medium fire. Add the lettuce and the two tablespoons of curry paste, and squeeze them for a minute until the smell becomes intense. Coconut milk is poured and gently boiled. Let the soup boil slowly for 10 minutes, reducing the volume slightly. It is seasoned with the juice of half the lemons and, if the fish variant is preferred, the fish sauce is added; otherwise, salt is used.

The mangetout bean and the hurdled bean (if included) are cut very thin. The chicks quickly recover in salted water for a minute. These are divided into two bowls, over which coconut soup is poured. On top of it are the boiled pumpkin cubes, the beans and the firewood. Add a little lemon juice and spray the fresh coriander before serving.

A helpful tip is that mangetout beans can be replaced with any other seasonal green vegetables; if they are harder, they can be cooked short together with the cuts. The recipe comes from the October 2026 issue of Good Food magazine.