Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, pumpkin coconut curry. One of my favorites food recipes. For mine, 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 favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Pumpkin coconut curry is something which I’ve loved my entire life. They are 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. I used the whole can of coconut milk just because I love it so.
To get started 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 can achieve that.
The ingredients needed to make Pumpkin coconut curry:
- Take 3 chicken breast, cubed
- Prepare 2 Zuccini, diced
- Get 1 red onion, chopped
- Take 1/4 C Cilantro, chopped
- Get 2 cans Coconut milk
- Make ready 28 oz can pumpkin puree
- Take 28 oz can crushed tomatoes
- Prepare 1 can tomato paste
- Prepare 2-4 dried red chilis (optional)
- Prepare 2 Tbsp Garam masala (optional)
- Take 1/4 C Tikka masala paste
- Make ready 1 tsp cinnamon
- Prepare 1 tsp turmeric
- Make ready 1 tsp coriander
- Prepare 1 Tbsp chili powder
- Take 1 Tbsp ginger
- Take 3 Tbsp basil
- Take 2 Tbsp garlic
- Make ready 2 Tbsp cumin
- Take 3 Tbsp curry
- Take to taste Salt and pepper
- Make ready Cashews (optional)
- Get 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.
Instructions to make Pumpkin coconut curry:
- 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.
- While sauce is cooking, chop up onions and sauté until cooked through. Add to the pot
- Sauté Zuccini until cooked, add to the pot. Cook chicken and add to pot.
- Stir in Cilantro and let it cook until ready to serve
- 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 on the stovetop? This is the curry powder I highly recommend. It is what I use in all my curry dishes and it is the most potent and flavorful that I. Pumpkin Coconut curry is an amazing dish; pumpkin cooked in a yummy fresh grated coconut, poppy seed and cashew nut paste.
So that is going to wrap it 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 more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
