Original name: Pumpkin noodles
140 gr cashews, soaked until soft, drained and rinsed (already prepared)
2 tablespoons chopped shallot (cipolla tropea)
3 teaspoons curry powder
120 ml coconut milk
Salt to taste
1 medium pumpkin, cut into noodles
1 green onion (cipolotto), chopped
50 gr dry black currants (mirtilli secchi)
20 gr cashews chopped in big pieces
250 gr spinach chopped in big pieces
pinch of salt
1 tablespoon lemon juice
1 tablespoon olive oil
For the curry sauce: place all ingredients in high-speed blender and blend until smooth. Set aside.
For the curried squash: stir curry sauce, green onion, dry black currants and chopped cashews into pumpkin noodles until noodles are well coated.
For the spinach: sprinkle spinach with salt, lemon juice and olive oil. Crush spinach between your hands until it breaks down a bit. Form a bed for the pumpkin noodles. Top with pumpkin noodles.