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Pumpkin coconut curry
Pumpkin coconut curry

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We hope you got insight 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 prepare Pumpkin coconut curry:
  1. Provide 3 chicken breast, cubed
  2. Provide 2 Zuccini, diced
  3. Get 1 red onion, chopped
  4. You need 1/4 C Cilantro, chopped
  5. Prepare 2 cans Coconut milk
  6. You need 28 oz can pumpkin puree
  7. Take 28 oz can crushed tomatoes
  8. Get 1 can tomato paste
  9. Prepare 2-4 dried red chilis (optional)
  10. Provide 2 Tbsp Garam masala (optional)
  11. Provide 1/4 C Tikka masala paste
  12. Prepare 1 tsp cinnamon
  13. Take 1 tsp turmeric
  14. Prepare 1 tsp coriander
  15. Use 1 Tbsp chili powder
  16. Get 1 Tbsp ginger
  17. You need 3 Tbsp basil
  18. Prepare 2 Tbsp garlic
  19. Get 2 Tbsp cumin
  20. Get 3 Tbsp curry
  21. Use to taste Salt and pepper
  22. Take Cashews (optional)
  23. Provide Lime (optional)
Steps 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 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 in the Instant Pot? I remember reading somewhere that people have had issues with coconut milk in the pressure cooker. 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. Creamy pumpkin chickpea coconut curry with cashews and broccoli.

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