Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, pumpkin leaves with coconut milk. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Pumpkin leaves with coconut milk is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Pumpkin leaves with coconut milk is something which I have loved my whole life. They’re nice and they look wonderful.
Just another one of my wild concoctions😉 Kanya. Make this dish awesome :) Cindy C. Meanwhile, cut the ginger in small pieces and add it to the pan of coconut milk along with onion. Stir well and then add pumpkin into it as well.
To get started with this particular recipe, we must first prepare a few components. You can cook pumpkin leaves with coconut milk using 6 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin leaves with coconut milk:
- Take 2 handful pumpkin leaves
- Make ready 2 coconuts
- Get 300 ml peanut powder
- Get 1 onion
- Prepare 1 tbs benny spice
- Make ready pinch salt if needed
Simple and comforting dish to enjoy on weeknights. More Curry recipes from the blog - Paneer Butter Masala. Add the cooked pumpkin and onion, chili, garlic, half coriander, salt, and pepper mixture to the blender and whisk until it turns fine. Now pour this mixture back into the saucepan, add coconut milk and boil it with a spoon.
Steps to make Pumpkin leaves with coconut milk:
- Peel pumpkin leaves and wash them well
- Grate coconuts and extract milk (drain the liquid from the coconut flesh with water)
- Add the coconut milk, peanut powder and water cook for 30 minutes keep stirring to avoid splitting of sauce.
- Add the pumpkin leaves with benny spice and salt if needed
- Cook for another 15 minutes. Serve with rice and favourite meat
Add the cooked pumpkin and onion, chili, garlic, half coriander, salt, and pepper mixture to the blender and whisk until it turns fine. Now pour this mixture back into the saucepan, add coconut milk and boil it with a spoon. If you do not want to use coconut milk, then add plain milk or water instead. Let everything come to a gentle boil, simmer covered until pumpkin is tender. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy.
So that’s going to wrap this up with this special food pumpkin leaves with coconut milk recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
