Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin coconut curry. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look 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 in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Pumpkin coconut curry is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have pumpkin coconut curry using 23 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin coconut curry:
- Get 3 chicken breast, cubed
- Take 2 Zuccini, diced
- Make ready 1 red onion, chopped
- Prepare 1/4 C Cilantro, chopped
- Get 2 cans Coconut milk
- Make ready 28 oz can pumpkin puree
- Prepare 28 oz can crushed tomatoes
- Take 1 can tomato paste
- Make ready 2-4 dried red chilis (optional)
- Take 2 Tbsp Garam masala (optional)
- Get 1/4 C Tikka masala paste
- Get 1 tsp cinnamon
- Prepare 1 tsp turmeric
- Take 1 tsp coriander
- Make ready 1 Tbsp chili powder
- Prepare 1 Tbsp ginger
- Take 3 Tbsp basil
- Get 2 Tbsp garlic
- Prepare 2 Tbsp cumin
- Get 3 Tbsp curry
- Take to taste Salt and pepper
- Get Cashews (optional)
- Take 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:
- 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. Pumpkin Coconut curry is an amazing dish; pumpkin cooked in a yummy fresh grated coconut, poppy seed and cashew nut paste. 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.
So that is going to wrap this up for this special food pumpkin coconut curry recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
