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Before you jump to Pumpkin leaves with coconut milk recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Money.
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From the above it ought to be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Eco-friendly living is not that tough. It’s about being practical, usually.
We hope you got insight from reading it, now let’s go back to pumpkin leaves with coconut milk recipe. You can have pumpkin leaves with coconut milk using 6 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Pumpkin leaves with coconut milk:
- Get 2 of handful pumpkin leaves.
- You need 2 of coconuts.
- You need 300 ml of peanut powder.
- Use 1 of onion.
- Get 1 tbs of benny spice.
- Take pinch of salt if needed.
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.
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. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas.
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