Make it with Veggies or Chicken and serve along with Rice. Basil – Basil adds an authentic flavor to the curry, so do not miss this. By far, the best side dish for pumpkin chicken curry with coconut milk is cooked brown rice or even better, wild rice. Enjoy the Fall Season with this creamy coconut based spicy pumpkin curry. Even squash like Kabocha Squash, Butternut Squash, and Acorn … Information is not currently available for this nutrient. This is a popular dish in Kerala, South India. Fish Sauce – This adds a savory salty flavor in the curry, which is hard to miss. Pumpkin – Grab fresh pumpkins during Fall or Winter, when they are in season. Keep stirring, the mixture tends to stick at the bottom … But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Pumpkin curry (wattaka kalu pol) ... Add the rice and coconut powder to the curry and cook for a few more minutes. Stir to prevent the bottom from sticking and burning. 3 In a small, nonstick frying pan, heat the oil until hot and add the mustard seeds, curry leaves, and red chiles. You can stir it in your morning breakfast of Oatmeal, to flavor it. Pour half of the coconut milk into a pot, over medium heat. For those evenings you’re on the prowl for a fall-infested meal that makes you feel super cozy and satisfied, I … Fry 1 tablespoon coconut in the hot oil until … Pumpkin is now ready to use in the curry. Reheat only the amount you want to serve, as reheating, again and again, can hamper the taste of the curry. But if you can’t you can add in regular basil too. Stir through tomato paste and pumpkin. Step 6: Later add coconut milk and cook for some time till pumpkin gets boiled Step 7: Next off the flame and serve the recipe in a bowl. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. this link is to an external site that may or may not meet accessibility guidelines. Required fields are marked *. 5 chilies in certainly makes the dish hot unless using really mild ones Add the curry powder and garam masala and fry with onions for a minute. I'll be making this again. Stir and cook over high heat for 1-2 minutes, then pour this mixture over the pumpkin curry. Nutrient information is not available for all ingredients. When the pork is cooked, add the pumpkin. This week's top Food TV picks. Add veggies of your choice to make this curry healthier. If your mixture starts to splatter too much, turn down the heat. Once the oil is hot, add garlic, ginger and onion and fry for a minute. Tamarind Paste – Along with all the salty, sweet flavor, you also need a little tanginess in the recipe, which comes from tamarind paste. In my opinion it was very bland and a waste of a really nice pumpkin, I followed the recipe almost exactly. Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Bring to the boil then cover with a lid and simmer for 15-20 minutes until pumpkin is cooked through. This easy Pumpkin Curry is cozy, creamy, and quick to make. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. The ingredients are mainly local and from Myanmar, and are cheap as well. Others – Apart from these you will need Oil, Garlic, Ginger, and Red Chilli. This Thai Curry uses both pumpkin puree as well as cubed pumpkin, which means this one is high on fall flavors. Make a Pumpkin Chia Pudding, for your after-meal dessert.Some of the other pumpkin recipes that you can try are – Pumpkin Banana Bread, Pumpkin Dump Cake, Pumpkin Hummus, or Pumpkin Apple Soup. What's vital to the dish, however, is the process of frying the coconut in the end to season the dish. Use any oil of your choice. You can even use Green Curry Paste or Yellow Curry Paste to make this curry. A little part of this pumpkin is also pureed to use in the curry. Add comma separated list of ingredients to include in recipe. Garnish dish with curry leaves. You can use any pumpkin to make this curry. Click here to leave a review and give us a five star rating ★★★★★. Next add the onions & garlic, pumpkin… Now let’s move on and see what to serve with pumpkin chicken curry. Percent Daily Values are based on a 2,000 calorie diet. Now remove the seeds from the same and cube it into bite-size chunks. This chicken curry with pumpkin is a famous curry in Myanmar, and usually can be found in every household. Non-Veg like chicken or shrimp will work great too. The taste of pumpkin along with the creaminess from coconut milk and the burst of flavors from Thai Red Curry Paste, everything together just creates pure magic. Vegan Pumpkin Curry with pumpkin puree, butternut squash, and plenty of vegetables! Pumpkin curry is one of my favorite take … Add the vegetable broth, coconut milk, red curry paste, soy sauce, coconut sugar to the slow cooker and mix until combined. You saved Easy Indian-Style Pumpkin Curry to your. How to make Pumpkin Red Curry. For this Pumpkin Curry recipe I have used 1 tablespoon olive oil, half a red onion, 1 teaspoon cumin seeds, birds eye chillies and half a 12cm diameter pumpkin. To cut a Pumpkin, firstly cut the pumpkin in half horizontally using a sharp paring knife. Amount is based on available nutrient data. This curry is also a great dish to make ahead of time, pack, and store for your weekly meals along with some steamed rice. You can use any pumpkin to make this curry. Add tamarind paste and cook for another minute. 3. This pumpkin curry is full of fresh and deep curry flavors, tender pumpkin, soft tofu, and the most luxurious coconut-y curry sauce. Heat remaining teaspoon coconut oil in the skillet. Here is how to make it. Instead of red curry paste, you can also use green curry paste or yellow curry paste. Brown Sugar – To add that little hint of sweetness, add in some brown sugar. For some reason, I just love wild rice in curry … Pumpkin is peeled, seeded, and cubed into bite-size chunks. Pumpkin is peeled, seeded, and cubed into bite-size chunks. It is warming on the crispest Fall day. Pressure Cook: Cut the pumpkin into two halves or quarters and use a spoon to scoop out the seeds and threads. You can add cooked chickpeas, lentils, tofu, cashew nuts etc to this curry. How to cut the pumpkin for the vegan curry. It was ok. Congrats! Remove from heat. Add Thai red curry paste and cook for 2-3 minutes on medium heat. I love curries, I literally cook curry at least once a week. This creamy Pumpkin Curry comes together in less than 30 minutes! First, heat a large pot and add a bit of oil or vegetable broth. Garnish with torn basil and red chilli. Your daily values may be higher or lower depending on your calorie needs. Be sure that it will turn out good each time! Comment document.getElementById("comment").setAttribute( "id", "a7bb094a272b9e0a5e9b2cf6be87a7e2" );document.getElementById("jf617316cf").setAttribute( "id", "comment" ); Hi! Use fresh or canned. Red Chilli will add heat and spiciness to this curry along with other flavors. It's made during the festivals and is an extremely nutritious and tasty preparation rich in antioxidants and vitamins. As you can see this dish lamb & It has a creamy coconut milk base that goes great with rice or quinoa. In my opinion it was very bland and a waste of a really nice pumpkin. Use the puree in the desserts, pie, to make bread or even biscuits. Your email address will not be published. Add a bit of salt, if desired. Traditionally, coconut oil is used, but you can use any vegetable oil instead. ! Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes. This one-pot curry is hearty, delicious, and made using ingredients that are easy to find. Boneless chicken breast or shrimp also works great. Make this spicy Thai Pumpkin Curry in under 20 minutes for your weeknight dinner. Add vegetable stock and bring the curry to a boil. It's gluten-free, super delicious, and can be easily made vegan too. There was too much water and I used a bit less than the recipe Do stir once or twice in between.Once pumpkin is cooked add garam masala, amchur powder and garnish with cilantro.All the other steps remain the same. Once the pumpkin is coated, add cauliflower, drained chickpeas, coconut milk, canned tomatoes and honey. You can also serve it with Brown Rice, Jasmine Rice, Quinoa, Broken Wheat, or even along with Couscous. This Pumpkin Thai Curry will last in the fridge for about 2 to 3 days when stored in an airtight container. Add the ginger and curry paste, cook for 2 minutes stirring constantly. You can also add Broccoli, Carrots, Zucchini, or proteins such as Tofu or chickpeas. The toasted coconut flavor was so delicious - this dish was like a party! Serve with rice. A little part of this pumpkin is also pureed to use in the curry. If you are planning on making a Thai meal for your weekend brunch, here are some more recipes you can try along with Thai Pumpkin Curry – Thai Red Curry, Thai Green Curry, Thai Pineapple Fried Rice, Pad Thai Noodles, Thai Fried Rice, and Thai Basil Chicken. Vegetable Stock – To make the base of the curry, we will also use vegetable stock with coconut milk. I followed the recipe almost exactly. Cover and cook for 15 minutes until the pumpkin flesh has yielded. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Pour atop the curry. I always hated pumpkin until I married my husband. Cooking it in a pan won’t have the same rich and vibrant flavors, so we recommend you pressure-cook … Now add bell pepper, pumpkin puree, pumpkin and ½ cup water and cook for 8-10 minutes. Remove the lid and sprinkle in the ground coriander, curry leaves and thyme sprigs, cooking uncovered for another 10 minutes reducing the pumpkin stew a little. Yellow Curry Paste is milder. In my opinion it was very bland and a waste of a really nice pumpkin. Adding pumpkin puree adds some nice orange hue to this vegan pumpkin chickpea curry, makes it super creamy , and the sweetness from the pumpkin means that there’s no need to add sugar to the sauce. Pumpkin – Grab fresh pumpkins during Fall or Winter, when they are in season. Season pumpkin and water with turmeric and salt. Advertisement. Cook the pumpkin on high for 15 minutes. Stir this into the pumpkin mixture and stir and cook for 2-3 minutes. When the pumpkin is cooked and the sauce is thick, take off the heat and let sit for two minutes. If you do not have vegetable stock, you can add water or make a delicious one at home using my easy Vegetable Stock recipe. Add coconut milk, fish sauce and brown sugar and cook for 2 minutes. Put pumpkin into a large pot. Peel and dice the pumpkin and sweet potato and set aside.Peel and slice the red onion in half, then slice into long thin strips. Add curry paste and stir-fry until fragrant, then add coconut milk and stir until well combined. 5 chilies in certainly makes the dish hot unless using really mild ones Once done, carefully peel it using a knife or a peeler. If you can find Thai Basil, amazing! Instead of red curry paste, you can also use, I LOVE to see your creations so snap a photo and mention. Pour the curry into a large serving bowl. You can also serve a light and delicious Thai Salad on the side, for a complete Thai meal. Vegetables – Along with Pumpkin, I have also added Onions and Bell Peppers. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition There was too much water and I used a bit less than the recipe I followed the recipe almost exactly chicken curry with pumpkin, you can add in regular basil too pumpkin the! 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