Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pumpkin coconut curry. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Pumpkin coconut curry is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Pumpkin coconut curry is something which I have loved my entire life. They are fine and they look fantastic.
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 leaves on top. Add onion, garlic and ginger; cook and stir until onion is transparent. Season with coriander, cumin, turmeric, and red pepper flakes.
To begin with this recipe, we have to prepare a few components. You can cook pumpkin coconut curry using 23 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pumpkin coconut curry:
- Take 3 chicken breast, cubed
- Prepare 2 Zuccini, diced
- Prepare 1 red onion, chopped
- Get 1/4 C Cilantro, chopped
- Prepare 2 cans Coconut milk
- Prepare 28 oz can pumpkin puree
- Prepare 28 oz can crushed tomatoes
- Make ready 1 can tomato paste
- Prepare 2-4 dried red chilis (optional)
- Prepare 2 Tbsp Garam masala (optional)
- Make ready 1/4 C Tikka masala paste
- Take 1 tsp cinnamon
- Make ready 1 tsp turmeric
- Prepare 1 tsp coriander
- Get 1 Tbsp chili powder
- Take 1 Tbsp ginger
- Take 3 Tbsp basil
- Make ready 2 Tbsp garlic
- Take 2 Tbsp cumin
- Take 3 Tbsp curry
- Prepare to taste Salt and pepper
- Make ready Cashews (optional)
- Prepare Lime (optional)
It's a rich, creamy curry that you can eat on its. Thai Pumpkin Curry is a quick and easy to make spicy curry made using Red Curry Paste, Pumpkin Puree, Pumpkin Cubes, and a few other ingredients. It has a creamy coconut milk base that goes great with rice or quinoa. This one-pot curry is hearty, delicious, and made using ingredients that are easy to find.
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
It has a creamy coconut milk base that goes great with rice or quinoa. This one-pot curry is hearty, delicious, and made using ingredients that are easy to find. Add the cumin seeds and the cinnamon stick and fry for twenty seconds. Pumpkin coconut curry A good warming curry is one of my favourite things to eat in cold weather. Being able to transform a bunch of everyday ingredients into a mouth-watering dish with a judicious use of spices feels like culinary wizardry.
So that is going to wrap this up for this special food pumpkin coconut curry recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
