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We hope you got insight from reading it, now let’s go back to pumpkin coconut curry recipe. To make pumpkin coconut curry you only need 23 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to prepare Pumpkin coconut curry:
- Take 3 of chicken breast, cubed.
- You need 2 of Zuccini, diced.
- You need 1 of red onion, chopped.
- Use 1/4 C of Cilantro, chopped.
- You need 2 cans of Coconut milk.
- Get 28 oz of can pumpkin puree.
- Prepare 28 oz of can crushed tomatoes.
- Use 1 can of tomato paste.
- Take 2-4 of dried red chilis (optional).
- You need 2 Tbsp of Garam masala (optional).
- Take 1/4 C of Tikka masala paste.
- Provide 1 tsp of cinnamon.
- You need 1 tsp of turmeric.
- You need 1 tsp of coriander.
- You need 1 Tbsp of chili powder.
- Prepare 1 Tbsp of ginger.
- Prepare 3 Tbsp of basil.
- You need 2 Tbsp of garlic.
- Use 2 Tbsp of cumin.
- Use 3 Tbsp of curry.
- Get to taste of Salt and pepper.
- You need of Cashews (optional).
- Prepare of Lime (optional).
Steps 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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