Pumpkin coconut curry
Pumpkin coconut curry

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, pumpkin coconut curry. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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. I used the whole can of coconut milk just because I love it so.

Pumpkin coconut curry is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Pumpkin coconut curry is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have pumpkin coconut curry using 23 ingredients and 5 steps. Here is how you cook it.

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

Pumpkin Curry will be your favorite exotic taste of Fall! This Thai Pumpkin Curry recipe is Fall (and heaven!) on plate! It is lusciously creamy with an intoxicating pumpkin, coconut, red curry sauce. Can you make slow cooker pumpkin coconut curry in the Instant Pot?

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

I remember reading somewhere that people have had issues with coconut milk in the pressure cooker. Pumpkin Coconut Curry is the perfect healthy comfort food for fall! Creamy vegan pumpkin curry sauce coats tofu and steamed vegetables. Pumpkin Coconut curry is an amazing dish; pumpkin cooked in a yummy fresh grated coconut, poppy seed and cashew nut paste. Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas.

So that’s going to wrap this up for this special food pumpkin coconut curry recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!