Curry Sauce, Fenugreek, Cumin and Noodles

Curry Sauce, Fenugreek, Cumin and Noodles

Preparation            15 min

Cooking Time        20 min

Serves 4

Ingredients

450g thin egg noodles

1 tsp ground fenugreek

1 tsp ground cumin

1 tsp ground turmeric

2 tsps ground coriander

Pinch cayenne pepper

1 garlic clove crushed

1 onion, finely chopped

2 bananas, peeled and sliced

30g butter

Juice of small lime

1 cup stock

1 cup whole milk yogurt

Cook the noodles in boiling salted water until tender.

Rinse under hot water and leave to drain.

Melt the butter in a large saucepan.

Cook the onion to soften and add garlic, fenugreek, cumin, turmeric, coriander and cayenne pepper.

Cook one minute and add the bananas and lime juice.

Cook  the banana slightly and mash with a fork.

Pour on the stock, cover and cook 20 minutes.

Blend in the food processor or blender until smooth.

Return to the pan and bring to the boil.

Take off the heat and add the yogurt, salt and pepper

Pour the sauce over the noodles and toss before serving.

This is delicious and quick to prepare. 

cumin seeds