Pumpkin coconut curry
Pumpkin coconut curry

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pumpkin coconut curry. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pumpkin coconut curry is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Pumpkin coconut curry is something which I’ve loved my entire life.

This pumpkin coconut curry has a bit of a kick (use less chilli if you don't like hot food) which is nicely soothed by the cooling coconut sauce. It's delicious with dry roasted cashews and fresh coriander leaves on top. Pumpkin-Coconut Curry Recipe Pumpkin and coconut milk pair wonderfully together, as you'll discover in this aromatic curry.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook pumpkin coconut curry using 23 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pumpkin coconut curry:
  1. Prepare 3 chicken breast, cubed
  2. Get 2 Zuccini, diced
  3. Make ready 1 red onion, chopped
  4. Prepare 1/4 C Cilantro, chopped
  5. Make ready 2 cans Coconut milk
  6. Get 28 oz can pumpkin puree
  7. Make ready 28 oz can crushed tomatoes
  8. Prepare 1 can tomato paste
  9. Take 2-4 dried red chilis (optional)
  10. Make ready 2 Tbsp Garam masala (optional)
  11. Take 1/4 C Tikka masala paste
  12. Get 1 tsp cinnamon
  13. Get 1 tsp turmeric
  14. Take 1 tsp coriander
  15. Get 1 Tbsp chili powder
  16. Make ready 1 Tbsp ginger
  17. Take 3 Tbsp basil
  18. Take 2 Tbsp garlic
  19. Prepare 2 Tbsp cumin
  20. Get 3 Tbsp curry
  21. Make ready to taste Salt and pepper
  22. Take Cashews (optional)
  23. Make ready Lime (optional)

Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas.

Instructions to make Pumpkin coconut curry:
  1. Make sauce first. In large pot, pour in all cans and spices and bring to simmer. Simmer covered for as long as possible (I did it for a few hours). The red chilis are optional for extra heat. Throw in whole for an hour or until desired flavor, then take them out. If sauce is too thick, add milk until desired consistency.
  2. While sauce is cooking, chop up onions and sauté until cooked through. Add to the pot
  3. Sauté Zuccini until cooked, add to the pot. Cook chicken and add to pot.
  4. Stir in Cilantro and let it cook until ready to serve
  5. Serve with naan over basmati rice with Cashews and lime wedge

Stir in the pumpkin to coat. Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It's a rich, creamy curry that you can eat on its. This vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream. Seasoned with curry powder, coriander, red pepper flakes, garlic and onion, it's easy to make and can be a terrific starter or a small meal on its own.

So that is going to wrap this up for this exceptional food pumpkin coconut curry recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!