Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin coconut curry. It is 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. I used the whole can of coconut milk just because I love it so.
Pumpkin coconut curry is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Pumpkin coconut curry is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have pumpkin coconut curry using 23 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pumpkin coconut curry:
- Prepare 3 chicken breast, cubed
- Get 2 Zuccini, diced
- Prepare 1 red onion, chopped
- Prepare 1/4 C Cilantro, chopped
- Prepare 2 cans Coconut milk
- Prepare 28 oz can pumpkin puree
- Take 28 oz can crushed tomatoes
- Take 1 can tomato paste
- Get 2-4 dried red chilis (optional)
- Take 2 Tbsp Garam masala (optional)
- Get 1/4 C Tikka masala paste
- Take 1 tsp cinnamon
- Get 1 tsp turmeric
- Take 1 tsp coriander
- Make ready 1 Tbsp chili powder
- Prepare 1 Tbsp ginger
- Take 3 Tbsp basil
- Make ready 2 Tbsp garlic
- Prepare 2 Tbsp cumin
- Get 3 Tbsp curry
- Prepare to taste Salt and pepper
- Make ready Cashews (optional)
- Take Lime (optional)
Pumpkin Curry will be your favorite exotic taste of Fall! This Thai Pumpkin Curry recipe is Fall (and heaven!) on plate! It is lusciously creamy with an intoxicating pumpkin, coconut, red curry sauce. 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. 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 with this special food pumpkin coconut curry recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!