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Before you jump to Pumpkin coconut curry recipe, you may want to read this short interesting healthy tips about Below Are A Few Basic Explanations Why Consuming Apples Is Good.
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We hope you got benefit from reading it, now let’s go back to pumpkin coconut curry recipe. You can have pumpkin coconut curry using 23 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Pumpkin coconut curry:
- Prepare 3 chicken breast, cubed
- Use 2 Zuccini, diced
- Use 1 red onion, chopped
- Use 1/4 C Cilantro, chopped
- Provide 2 cans Coconut milk
- Prepare 28 oz can pumpkin puree
- Get 28 oz can crushed tomatoes
- Provide 1 can tomato paste
- You need 2-4 dried red chilis (optional)
- You need 2 Tbsp Garam masala (optional)
- Take 1/4 C Tikka masala paste
- Use 1 tsp cinnamon
- Take 1 tsp turmeric
- Take 1 tsp coriander
- Use 1 Tbsp chili powder
- Provide 1 Tbsp ginger
- Use 3 Tbsp basil
- Use 2 Tbsp garlic
- Take 2 Tbsp cumin
- Provide 3 Tbsp curry
- Get to taste Salt and pepper
- Use Cashews (optional)
- Use Lime (optional)
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
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