Pumpkin coconut curry
Pumpkin coconut curry

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pumpkin coconut curry. It is one of my favorites. This time, I’m gonna make it a 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. I used the whole can of coconut milk just because I love it so.

Pumpkin coconut curry is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Pumpkin coconut curry is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have pumpkin coconut curry using 23 ingredients and 5 steps. Here is how you can achieve it.

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

Steps 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

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! Creamy vegan pumpkin curry sauce coats tofu and steamed vegetables. Pumpkin Coconut curry is an amazing dish; pumpkin cooked in a yummy fresh grated coconut, poppy seed and cashew nut paste. Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas.

So that is going to wrap it up with this exceptional food pumpkin coconut curry recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!