How to Make Delicious Pumpkin coconut curry

Pumpkin coconut curry.

You can have Pumpkin coconut curry using 23 ingredients and 5 steps. Here is how you cook it.

Ingredients of Pumpkin coconut curry

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

Pumpkin coconut curry instructions

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.