Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, pumpkin coconut milk curry. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Pumpkin Coconut Milk Curry is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Pumpkin Coconut Milk Curry is something which I’ve loved my whole life. They’re fine and they look fantastic.
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. Let everything come to a gentle boil, simmer covered until pumpkin is tender. This recipe is so full of flavour!
To get started with this recipe, we must first prepare a few ingredients. You can have pumpkin coconut milk curry using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Pumpkin Coconut Milk Curry:
- Prepare 1 cup Yellow Pumpkin - / 250 gms (Diced into 1' inch cubes)
- Get 1 Onion (finely chopped) -
- Make ready 2 chilly (finely chopped) Green -
- Get 1 Chili pepper Red -
- Take 6 cloves Garlic - (finely chopped)
- Make ready 2 ' inchs Ginger - a piece (finely chopped)
- Prepare 1/2 cup Coconut milk -
- Make ready 2 tbsps coconut Shredded -
- Prepare 1/4 tsp Chilly powder -
- Get 1/2 tsp Cumin powder -
- Make ready 1 tsp Corriander powder -
- Make ready 2 tbsps Coconut oil -
- Prepare 1 Bay leaf -
- Take 1 sprig Curry leaves -
- Prepare 1 tbsp Raw rice Basmati rice / -
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, or serve over rice or couscous. If you want to incorporate more vegetables, stir in some spinach, baby. A creamy, Thai-spiced pumpkin soup made with coconut milk and red curry paste.
Instructions to make Pumpkin Coconut Milk Curry:
- Boil a cup of water and add the pumpkins. Wait for 7-10 minutes until they are well cooked.
- Roast the shredded coconut and raw rice separately. The coconut must have a golden brown colour. Let it cool.
- Once the roasted coconut and the rice is cooled, grind them together in a mixer.
- In a pan, add coconut oil, red chili pepper, garlic and ginger stir them well. Add curry leaves, bay leaf and finely chopped green chillies. Then add the chopped onion and sauté till it starts to turn golden brown.
- Add cumin and coriander powder. Mix them well with the onions.
- Add the cooked pumpkin to the pan and add chilly powder and salt to taste.
- Add the coconut milk and give a stir.
- Once the curry starts to boil, reduce the flame to medium and add the mixture obtained from Step 3(coconut and rice mix). Mix well. When the curry starts thickening, reduce the flame to low. Turn off the flame once the curry has attained a creamy consistency.
Red curry is one of my favorite things, especially mixed with creamy coconut. This time I experimented with lime leaves. I used them as I would bay leaves, taking them out before I blended the soup together. This easy Chickpea Pumpkin Coconut Curry is a delicious, comforting soup for fall and winter and will warm you up from the inside out! So basically what happened is I whipped up a simple coconut curry with vegetables and threw in some pumpkin puree, and BOOM.
So that’s going to wrap this up with this special food pumpkin coconut milk curry recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
