Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, pumpkin coconut curry. It is one of my favorites. For mine, I will make it a little bit unique. 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. And to keep the curry creamy and rich, I opted for light coconut milk, which complements the spicy.
Pumpkin coconut curry is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Pumpkin coconut curry is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. 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:
- Take 3 chicken breast, cubed
- Take 2 Zuccini, diced
- Prepare 1 red onion, chopped
- Make ready 1/4 C Cilantro, chopped
- Take 2 cans Coconut milk
- Prepare 28 oz can pumpkin puree
- Make ready 28 oz can crushed tomatoes
- Make ready 1 can tomato paste
- Take 2-4 dried red chilis (optional)
- Make ready 2 Tbsp Garam masala (optional)
- Take 1/4 C Tikka masala paste
- Get 1 tsp cinnamon
- Get 1 tsp turmeric
- Get 1 tsp coriander
- Make ready 1 Tbsp chili powder
- Take 1 Tbsp ginger
- Take 3 Tbsp basil
- Make ready 2 Tbsp garlic
- Get 2 Tbsp cumin
- Prepare 3 Tbsp curry
- Take to taste Salt and pepper
- Make ready Cashews (optional)
- Make ready Lime (optional)
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. Creamy pumpkin chickpea coconut curry with cashews and broccoli. I like to get festive and make at least one pumpkin dish every fall.
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
If I had to choose my all-time favourite. 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. Pumpkin and coconut milk pair wonderfully together, as you'll discover in this aromatic curry.
So that’s going to wrap this up for this exceptional food pumpkin coconut curry recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!