Simple Way to Make Pumpkin coconut curry in 16 Minutes for Mom

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, pumpkin coconut curry. It is one of my favorites. 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. A beautiful vegan coconut chickpea curry recipe from Jamie Oliver.

Pumpkin coconut curry is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Pumpkin coconut curry is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook 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. Get 3 chicken breast, cubed
2. Make ready 2 Zuccini, diced
3. Take 1 red onion, chopped
4. Get 1/4 C Cilantro, chopped
5. Prepare 2 cans Coconut milk
6. Make ready 28 oz can pumpkin puree
7. Get 28 oz can crushed tomatoes
8. Make ready 1 can tomato paste
9. Get 2-4 dried red chilis (optional)
10. Prepare 2 Tbsp Garam masala (optional)
11. Take 1/4 C Tikka masala paste
12. Get 1 tsp cinnamon
13. Prepare 1 tsp turmeric
14. Take 1 tsp coriander
15. Take 1 Tbsp chili powder
16. Get 1 Tbsp ginger
17. Make ready 3 Tbsp basil
18. Take 2 Tbsp garlic
19. Take 2 Tbsp cumin
20. Get 3 Tbsp curry
21. Take to taste Salt and pepper
22. Get Cashews (optional)
23. Make ready Lime (optional)

I used the whole can of coconut milk just because I love it so. Pumpkin Coconut Curry is the perfect healthy comfort food for fall! Creamy vegan pumpkin curry sauce coats tofu and steamed vegetables. Pumpkin and coconut milk pair wonderfully together, as you'll discover in this aromatic curry.

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

Pumpkin-Coconut Curry Recipe. this link is to an external site that may or may not meet. 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’s going to wrap it up with this special food pumpkin coconut curry recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!