Hey everyone, it’s Clark, welcome to my recipe site. Today I will show you a way to prepare a distinctive dish, Pumpkin coconut curry. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Pumpkin coconut curry Recipe. 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.
You can cook Pumpkin coconut curry using 23 ingredients and 5 steps. Here is how you cook it.
Ingredients of Pumpkin coconut curry
Take 3 of chicken breast, cubed.
You need 2 of Zuccini, diced.
It’s 1 of red onion, chopped.
Make ready 1/4 C of Cilantro, chopped.
Make ready 2 cans of Coconut milk.
Take 28 oz of can pumpkin puree.
You need 28 oz of can crushed tomatoes.
Prepare 1 can of tomato paste.
Make ready 2-4 of dried red chilis (optional).
Prepare 2 Tbsp of Garam masala (optional).
It’s 1/4 C of Tikka masala paste.
It’s 1 tsp of cinnamon.
You need 1 tsp of turmeric.
Take 1 tsp of coriander.
Take 1 Tbsp of chili powder.
Prepare 1 Tbsp of ginger.
It’s 3 Tbsp of basil.
You need 2 Tbsp of garlic.
Prepare 2 Tbsp of cumin.
Take 3 Tbsp of curry.
Make ready to taste of Salt and pepper.
It’s of Cashews (optional).
You need of Lime (optional).
It is lusciously creamy with an intoxicating pumpkin, coconut, red curry sauce.Pumpkin Coconut curry is an amazing dish; pumpkin cooked in a yummy fresh grated coconut, poppy seed and cashew nut paste.A beautiful vegan coconut chickpea curry recipe from Jamie Oliver.This pumpkin coconut curry recipe is super comforting - a proper winter warmer of a dish.
Pumpkin coconut curry instructions
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.
I used the whole can of coconut milk just because I love it so.Pumpkin Curry will be your favorite exotic taste of Fall!This Thai Pumpkin Curry recipe is Fall (and heaven!) on plate!
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 own.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 the perfect healthy comfort food for fall!
