Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pumpkin coconut curry. It is one of my favorites. For mine, 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. Friends, this fall has me going crazy over all things apple and and squash, and this curry may be one.
Pumpkin coconut curry is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Pumpkin coconut curry is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have pumpkin coconut curry using 23 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin coconut curry:
- Prepare chicken breast, cubed
- Take Zuccini, diced
- Prepare red onion, chopped
- Take Cilantro, chopped
- Take Coconut milk
- Prepare can pumpkin puree
- Make ready can crushed tomatoes
- Prepare tomato paste
- Make ready dried red chilis (optional)
- Prepare Garam masala (optional)
- Get Tikka masala paste
- Make ready cinnamon
- Make ready turmeric
- Take coriander
- Make ready chili powder
- Make ready ginger
- Take basil
- Prepare garlic
- Prepare cumin
- Make ready curry
- Make ready Salt and pepper
- Prepare Cashews (optional)
- Prepare Lime (optional)
It is lusciously creamy with an intoxicating pumpkin, coconut, red curry sauce. Pumpkin Coconut curry is an amazing dish; pumpkin cooked in a yummy fresh grated coconut, poppy seed and cashew nut paste. A beautiful vegan coconut chickpea curry recipe from Jamie Oliver. This pumpkin coconut curry recipe is super comforting - a proper winter warmer of a dish.
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
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. Can you make slow cooker pumpkin coconut curry in the Instant Pot? 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!
So that is going to wrap it up with this special food pumpkin coconut curry recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
