Pumpkin Coconut Milk Curry

How to Cook Recipes Pumpkin Coconut Milk Curry using 15 ingredients and 8 steps

Pumpkin Coconut Milk Curry - 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. Buy us a cup of coffee. Thank you all so much for watching our recipe videos and supporting our channel. If you would to further support and help us.

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.

You can cook Pumpkin Coconut Milk Curry using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients make Pumpkin Coconut Milk Curry

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

Pumpkin Coconut Milk Curry instructions

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..

Pumpkin Coconut Milk Curry - The yellow pumpkin curry is slow-cooked over with spices with coconut milk which gives this Sri Lankan vegan/vegetarian recipe its creamy gravy that you can serve as a side dish with rice or your favorite carb. Coconut milk: my favorite coconut milk brand is Chaokoh. I love it so much that when my grocery store stopped carrying it, I started purchasing it on Amazon! Chakoah is creamier than any other brand I've tried by FAR and therefore results in the most luscious Pumpkin Curry. A creamy, Thai-spiced pumpkin soup made with coconut milk and red curry paste. Red curry is one of my favorite things, especially mixed with creamy coconut. This time I experimented with lime leaves. Thank you and good luck