Pumpkin coconut curry
Pumpkin coconut curry

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, pumpkin coconut curry. One of my favorites. For mine, I am going to 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. Pumpkin and coconut milk pair wonderfully together, as you'll discover in this aromatic curry.

Pumpkin coconut curry is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Pumpkin coconut curry is something that I have loved my whole life.

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

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

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

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 it up with this special food pumpkin coconut curry recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!