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Pumpkin coconut curry
Pumpkin coconut curry

Before you jump to Pumpkin coconut curry recipe, you may want to read this short interesting healthy tips about In This Post We’re Going To Be Looking At The A Large Amount Of Benefits Of Coconut Oil.

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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 cook it.

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

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