Recipe: Tasty Pumpkin coconut curry

Pumpkin coconut curry. 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.

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! Creamy vegan pumpkin curry sauce coats tofu and steamed vegetables. You can have Pumpkin coconut curry using 23 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Pumpkin coconut curry

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

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. 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.

Pumpkin coconut curry instructions

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 Curry will be your favorite exotic taste of Fall! This Thai Pumpkin Curry recipe is Fall (and heaven!) on plate! 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. Pumpkin and coconut milk pair wonderfully together, as you'll discover in this aromatic curry.

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