Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pumpkin coconut curry. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really 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 popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Pumpkin coconut curry is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook pumpkin coconut curry using 23 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin coconut curry:
- Prepare 3 chicken breast, cubed
- Make ready 2 Zuccini, diced
- Get 1 red onion, chopped
- Get 1/4 C Cilantro, chopped
- Get 2 cans Coconut milk
- Get 28 oz can pumpkin puree
- Prepare 28 oz can crushed tomatoes
- Make ready 1 can tomato paste
- Get 2-4 dried red chilis (optional)
- Make ready 2 Tbsp Garam masala (optional)
- Make ready 1/4 C Tikka masala paste
- Make ready 1 tsp cinnamon
- Prepare 1 tsp turmeric
- Make ready 1 tsp coriander
- Get 1 Tbsp chili powder
- Get 1 Tbsp ginger
- Take 3 Tbsp basil
- Take 2 Tbsp garlic
- Get 2 Tbsp cumin
- Get 3 Tbsp curry
- Make ready to taste Salt and pepper
- Prepare Cashews (optional)
- 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:
- 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 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 exceptional food pumpkin coconut curry recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be 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!
