Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, pumpkin coconut curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Pumpkin coconut curry is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Pumpkin coconut curry is something that I have loved my entire life.
Melt the butter in a separate skillet over medium heat. 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 first prepare a few components. You can have pumpkin coconut curry using 23 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pumpkin coconut curry:
- Make ready 3 chicken breast, cubed
- Make ready 2 Zuccini, diced
- Take 1 red onion, chopped
- Get 1/4 C Cilantro, chopped
- Take 2 cans Coconut milk
- Take 28 oz can pumpkin puree
- Prepare 28 oz can crushed tomatoes
- Take 1 can tomato paste
- Take 2-4 dried red chilis (optional)
- Take 2 Tbsp Garam masala (optional)
- Prepare 1/4 C Tikka masala paste
- Take 1 tsp cinnamon
- Get 1 tsp turmeric
- Make ready 1 tsp coriander
- Take 1 Tbsp chili powder
- Prepare 1 Tbsp ginger
- Get 3 Tbsp basil
- Get 2 Tbsp garlic
- Prepare 2 Tbsp cumin
- Take 3 Tbsp curry
- Prepare to taste Salt and pepper
- Get Cashews (optional)
- Take Lime (optional)
Tender pumpkin cooked in coconut milk with warm aromatic spices, mint and coriander leaves and served with warm nan and rice. Simple and comforting dish to enjoy on weeknights. More Curry recipes from the blog - Paneer Butter Masala. Generally, stews and soup-style recipes freeze really well, especially when things like heavy cream or full fat coconut milk are added.
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
To reheat: For best results, reheat on stovetop and add broth to thin out if necessary. This vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream. Seasoned with curry powder, coriander, red pepper flakes, garlic and onion, it's easy to make and can be a terrific starter or a small meal on its own. 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, or serve over rice or couscous If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the. Thai Pumpkin Curry with Chicken is a quick and easy pumpkin curry recipe that's loaded with chicken, veggies and a creamy flavorful coconut red curry sauce!
So that’s going to wrap this up for this special food pumpkin coconut curry recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
