PUMPKIN COCONUT CURRY RECIPES

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PUMPKIN COCONUT CURRY RECIPE | JAMIE OLIVER CURRY RECIPES



Pumpkin coconut curry recipe | Jamie Oliver curry recipes image

This is the perfect warming dish to enjoy with your mates after you’ve been out for Bonfire Night. If you can, make it some time ahead – this will give all the wonderful flavours a chance to develop. Pumpkin and chickpeas are great friends and really hearty, so this dish will satisfy meat-eaters, too.

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 13

1 pumpkin or squash (roughly 900g)
4 cm piece of ginger
4 shallots
4 cloves of garlic
1 fresh red chilli
1 bunch fresh coriander
groundnut oil
1 teaspoon mustard seeds
20 curry leaves
1 teaspoon turmeric
1 x 400 g tin of chopped tomatoes
2 x 400 g tins of light coconut milk
2 x 400 g tins of chickpeas

Steps:

    1. Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.
    2. 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 a medium heat. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.
    3. When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.
    4. Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.

Nutrition Facts : Calories 392 calories, FatContent 21.8 g fat, SaturatedFatContent 12.4 g saturated fat, ProteinContent 14 g protein, CarbohydrateContent 35.8 g carbohydrate, SugarContent 13.4 g sugar, SodiumContent 0.2 g salt, FiberContent 10.2 g fibre

COCONUT CURRY CHICKEN RECIPE - HOW TO MAKE ... - DELISH



Coconut Curry Chicken Recipe - How To Make ... - Delish image

Coconut Curry Chicken from Delish.com is a one-pot meal you'll want to make every night.

Provided by Lena Abraham

Categories     healthy    dinner party    Sunday lunch    dinner    lunch    poultry

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 5 servings

Number Of Ingredients 17

1 tbsp.

vegetable oil

1 tbsp.

butter

1

medium red onion, chopped

2

large shallots, minced

Kosher salt

2

cloves garlic, minced

1 tsp.

freshly grated ginger

1 1/2 tbsp.

curry powder

2 tbsp.

tomato paste

1

(13-oz.) can coconut milk

1/2 c.

water

1 1/2 lb.

boneless, skinless chicken breast, cut into 1" pieces

Juice of ½ lime

Lime wedges, for serving

Mint leaves, torn, for serving

Cilantro leaves, torn, for serving

Cooked rice, for serving

Steps:

  • In a large pot or high-sided skillet over medium heat, heat oil and butter. When butter is melted, add onion and shallots and cook until tender and translucent, 6 to 8 minutes. Add garlic, ginger, and curry powder and cook until fragrant, 1 minute more. Add tomato paste and cook until darkened slightly, 1 to 2 minutes more. Add coconut milk and water and bring to a simmer. Add chicken and cook, stirring occasionally, until chicken is cooked through, 6 to 8 minutes. Stir in lime juice and garnish with mint and cilantro. Serve hot with rice.

More about "pumpkin coconut curry recipes"

PUMPKIN COCONUT CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
This is the perfect warming dish to enjoy with your mates after you’ve been out for Bonfire Night. If you can, make it some time ahead – this will give all the wonderful flavours a chance to develop. Pumpkin and chickpeas are great friends and really hearty, so this dish will satisfy meat-eaters, too.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 392 calories per serving
    1. Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.
    2. 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 a medium heat. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.
    3. When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.
    4. Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.
See details


BEST COCONUT CURRY PUMPKIN SOUP RECIPE-HOW TO ... - DELISH
Upgrade dinner tonight with this easy Coconut Curry Pumpkin Soup recipe from Delish.com
From delish.com
Reviews 4.7
Total Time 30 minutes
Category vegetarian, dinner, main dish, soup
Cuisine Thai
  • Heat oil in large pot over medium-high heat. Add onion and cook until tender, 4 to 5 minutes. Add garlic and ginger, stirring, until fragrant, 1 minute. Stir in curry, cinnamon, nutmeg, and cloves and season with salt and pepper. Stir in pumpkin puree and brown sugar, then whisk in vegetable stock and bring to boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Add coconut milk, cooking over low heat, until warmed through, then season with salt and pepper. Serve in bowls and garnish with toasted pumpkin seeds and cilantro.
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PUMPKIN COCONUT CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
This is the perfect warming dish to enjoy with your mates after you’ve been out for Bonfire Night. If you can, make it some time ahead – this will give all the wonderful flavours a chance to develop. Pumpkin and chickpeas are great friends and really hearty, so this dish will satisfy meat-eaters, too.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 392 calories per serving
    1. Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.
    2. 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 a medium heat. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.
    3. When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.
    4. Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.
See details


BEST COCONUT CURRY PUMPKIN SOUP RECIPE-HOW TO ... - DELISH
Upgrade dinner tonight with this easy Coconut Curry Pumpkin Soup recipe from Delish.com
From delish.com
Reviews 4.7
Total Time 30 minutes
Category vegetarian, dinner, main dish, soup
Cuisine Thai
  • Heat oil in large pot over medium-high heat. Add onion and cook until tender, 4 to 5 minutes. Add garlic and ginger, stirring, until fragrant, 1 minute. Stir in curry, cinnamon, nutmeg, and cloves and season with salt and pepper. Stir in pumpkin puree and brown sugar, then whisk in vegetable stock and bring to boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Add coconut milk, cooking over low heat, until warmed through, then season with salt and pepper. Serve in bowls and garnish with toasted pumpkin seeds and cilantro.
See details


PUMPKIN COCONUT MILK SOUP RECIPE | ALLRECIPES
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Stir the water and chicken bouillon cubes into the mixture; cook and stir until the bouillon cubes have dissolved, 2 to 3 minutes. Stir the pumpkin puree, coconut milk, ginger, orange juice, pumpkin …
From allrecipes.com
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Aug 12, 2021 · This roundup of recipes will help you reap the benefits of following the Mediterranean diet, which was named the healthiest diet of 2022. Recipes like our White Bean Soup with Tomato & Shrimp and Vegan Coconut Chickpea Curry …
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Warm up on autumn nights with a fragrant pumpkin and chickpea curry. This vegan dish is low in calories but super-satisfying, with flavours of Thai yellow curry paste, lemongrass and creamy coconut milk. Serve it as a main or flavourful side. We've got plenty more vegan pumpkin recipes. 3. Halloween pumpkin …
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1-POT PUMPKIN CURRY | MINIMALIST BAKER RECIPES
Oct 28, 2017 · This recipe is amazing! I made the following modifications: I used Kabocha pumpkin and green curry paste, and left out the spicy pepper. I used raw cashews, peas, carrots, and red bell pepper. I added a pinch of curry powder and a pinch more turmeric. I added 3.5 tbs of green curry paste, and 22% fat coconut …
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Aug 12, 2021 · This roundup of recipes will help you reap the benefits of following the Mediterranean diet, which was named the healthiest diet of 2022. Recipes like our White Bean Soup with Tomato & Shrimp and Vegan Coconut Chickpea Curry are so tasty, you'll …
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TOP 20 PUMPKIN RECIPES | BBC GOOD FOOD
Warm up on autumn nights with a fragrant pumpkin and chickpea curry. This vegan dish is low in calories but super-satisfying, with flavours of Thai yellow curry paste, lemongrass and creamy coconut milk. Serve it as a main or flavourful side. We've got plenty more vegan pumpkin recipes. 3. Halloween pumpkin …
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