Pumpkin Coconut Milk Curry
Pumpkin Coconut Milk Curry

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, pumpkin coconut milk curry. One of my favorites. For mine, I will 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 is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Pumpkin Coconut Milk Curry is something that I have loved my whole life. They’re nice and they look wonderful.

Our Indian-inspired pumpkin coconut curry makes a warming and healthy lunch or dinner. It's quick to make, delicious, naturally vegan and gluten-free. 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. Buy us a cup of coffee.

To begin with this recipe, we have to prepare a few components. You can cook pumpkin coconut milk curry using 15 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin Coconut Milk Curry:
  1. Take 1 cup Yellow Pumpkin - / 250 gms (Diced into 1' inch cubes)
  2. Make ready 1 Onion (finely chopped) -
  3. Take 2 chilly (finely chopped) Green -
  4. Make ready 1 Chili pepper Red   -
  5. Get 6 cloves Garlic -  (finely chopped)
  6. Prepare 2 ' inchs Ginger - a piece  (finely chopped)
  7. Take 1/2 cup Coconut milk -
  8. Get 2 tbsps coconut Shredded -
  9. Prepare 1/4 tsp Chilly powder -
  10. Take 1/2 tsp Cumin powder -
  11. Take 1 tsp Corriander powder -
  12. Prepare 2 tbsps Coconut oil -
  13. Take 1 Bay leaf -
  14. Get 1 sprig Curry leaves -
  15. Take 1 tbsp Raw rice Basmati rice / -

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 beautiful vegan coconut chickpea curry recipe from Jamie Oliver. This pumpkin coconut curry recipe is super comforting - a proper winter warmer of a dish.

Steps to make Pumpkin Coconut Milk Curry:
  1. Boil a cup of water and add the pumpkins. Wait for 7-10 minutes until they are well cooked. 
  2. Roast the shredded coconut and raw rice separately. The coconut must have a golden brown colour. Let it cool.
  3. Once the roasted coconut and the rice is cooled, grind them together in a mixer.
  4. 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.
  5.  Add cumin and coriander powder. Mix them well with the onions.
  6. Add the cooked pumpkin to the pan and add chilly powder and salt to taste. 
  7. Add the coconut milk and give a stir.
  8. 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.

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. Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to. Pumpkin Coconut Curry is the perfect healthy comfort food for fall!

So that’s going to wrap it up for this exceptional food pumpkin coconut milk curry recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!