Good afternoon here me will give you a recipe pumpkin coconut curry which is interesting The way making it is very easy. You just need to be careful to get results from pumpkin coconut curry which has aroma and taste that can evoke our tastes.

So that the result of pumpkin coconut curry, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare pumpkin coconut curry the delicious as long as you know the tricks and how to make this dish you can be treat very special.

Ingredients and seasonings required exist for prepare

1. Prepare 3 chicken breast, cubed
2. Prepare 2 Zuccini, diced
3. Use 1 red onion, chopped
4. Use 1/4 C Cilantro, chopped
5. Prepare 2 cans Coconut milk
6. Prepare 28 oz can pumpkin puree
7. Prepare 28 oz can crushed tomatoes
8. Prepare 1 can tomato paste
9. Prepare 2-4 dried red chilis (optional)
10. Prepare 2 Tbsp Garam masala (optional)
11. Prepare 1/4 C Tikka masala paste
12. Take 1 tsp cinnamon
13. Use 1 tsp turmeric
14. Prepare 1 tsp coriander
15. Prepare 1 Tbsp chili powder
16. Prepare 1 Tbsp ginger
17. Prepare 3 Tbsp basil
18. Prepare 2 Tbsp garlic
19. Prepare 2 Tbsp cumin
20. Take 3 Tbsp curry
21. Prepare to taste Salt and pepper
22. Prepare Cashews (optional)
23. Prepare Lime (optional)

Just take the pumpkin and mix it with savory spices, chicken and a creamy coconut milk for a healthy chicken curry. This warm and creamy, yet spicy curry is a wonderful meal to welcome those cold fall nights. Divide the pumpkin chunks in half. Heat oil in a large skillet over medium-high heat.

Step by step to cook 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
6. Done and ready to serve!

Stir in onion, jalapeño and bay leaf. Made with creamy pumpkin and hearty chickpeas, this Pumpkin Coconut Chickpea Curry is perfect for the colder fall and winter months! I just got back from Chiang Mai, Thailand and you better believe I ate all the Thai curry, spring rolls and vegan goodies while I was there! Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper.

how ? Easy isn’t it? That’s the prepare pumpkin coconut curry that you practice at home. Good luck!