Pumpkin coconut curry
Pumpkin coconut curry

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, pumpkin coconut curry. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Pumpkin coconut curry is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Pumpkin coconut curry is something which I’ve loved my whole life. They’re nice and they look wonderful.

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. Pumpkin and coconut milk pair wonderfully together, as you'll discover in this aromatic curry.

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

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

This Thai Pumpkin Curry recipe is Fall (and heaven!) on plate! It is lusciously creamy with an intoxicating pumpkin, coconut, red curry sauce. Friends, this fall has me going crazy over all things apple and and squash, and this curry may be one. A beautiful vegan coconut chickpea curry recipe from Jamie Oliver.

Steps 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

This pumpkin coconut curry recipe is super comforting - a proper winter warmer of a dish. Can you make slow cooker pumpkin coconut curry in the Instant Pot? I remember reading somewhere that people have had issues with coconut milk in the pressure cooker. Pumpkin Coconut curry is an amazing dish; pumpkin cooked in a yummy fresh grated coconut, poppy seed and cashew nut paste. Pumpkin Coconut Curry: I love pumpkin and from the looks of the grocery store aisles, so does everyone else.

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