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Before you jump to Pumpkin coconut curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Opting to eat healthily offers marvelous benefits and is becoming a more popular way of living. There are a lot of illnesses associated with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. There are more and more campaigns to try to get us to adopt a healthier lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. Most people typically believe that healthy diets demand a lot of work and will significantly change how they live and eat. Contrary to that information, people can alter their eating habits for the better by implementing some small changes.
One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery as you most probably buy lots of food items out of habit. As an example, if you have a bowl of cereal for breakfast, do you ever stop to see what the sugar and salt content is before buying? Having a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. If this is not to your liking on its own, try adding fresh fruits that can supply you with other healthy nutrients and as such, one small change to your diet has been achieved.
All in all, it is easy to begin making healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to pumpkin coconut curry recipe. To cook pumpkin coconut curry you need 23 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Pumpkin coconut curry:
- Prepare 3 chicken breast, cubed
- Use 2 Zuccini, diced
- Prepare 1 red onion, chopped
- You need 1/4 C Cilantro, chopped
- Use 2 cans Coconut milk
- Take 28 oz can pumpkin puree
- You need 28 oz can crushed tomatoes
- Provide 1 can tomato paste
- Get 2-4 dried red chilis (optional)
- Get 2 Tbsp Garam masala (optional)
- Provide 1/4 C Tikka masala paste
- Take 1 tsp cinnamon
- Take 1 tsp turmeric
- You need 1 tsp coriander
- You need 1 Tbsp chili powder
- You need 1 Tbsp ginger
- You need 3 Tbsp basil
- Use 2 Tbsp garlic
- Get 2 Tbsp cumin
- You need 3 Tbsp curry
- You need to taste Salt and pepper
- Get Cashews (optional)
- Get 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
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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