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Ingredient
Pumpkin coconut curry
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Ingredient
Food ration :
6-8 servings
1/4 C
Cilantro, chopped
2 cans
Coconut milk
28 oz
can pumpkin puree
28 oz
can crushed tomatoes
1 can
tomato paste
2 Tbsp
Garam masala (optional)
1/4 C
Tikka masala paste
1 tsp
cinnamon
1 tsp
turmeric
1 tsp
coriander
1 Tbsp
chili powder
1 Tbsp
ginger
3 Tbsp
basil
2 Tbsp
garlic
2 Tbsp
cumin
3 Tbsp
curry
to taste
Salt and pepper
Cooking instructions
* Step 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.
* Step 2
While sauce is cooking, chop up onions and sauté until cooked through. Add to the pot
* Step 3
Sauté Zuccini until cooked, add to the pot. Cook chicken and add to pot.
* Step 4
Stir in Cilantro and let it cook until ready to serve
* Step 5
Serve with naan over basmati rice with Cashews and lime wedge
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