Recipe of Ultimate Pumpkin leaves with coconut milk

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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 The Basics of Being Healthy.

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There are all kinds of things that you can do to get healthy. An expensive gym membership and very restrictive diets are not the only way to do it. It is the little things you choose on a daily basis that really help you with weight loss and becoming healthy. Being clever when you choose your food and routines is where it begins. Getting as much physical exercise as you possibly can is another factor. Remember: being healthy and balanced isn’t just about reducing your weight. It has more to do with making your body as sturdy as it can be.

We hope you got insight from reading it, now let's go back to pumpkin leaves with coconut milk recipe. To cook pumpkin leaves with coconut milk you need 6 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Pumpkin leaves with coconut milk:

1. Take 2 of handful pumpkin leaves.
2. Prepare 2 of coconuts.
3. Provide 300 ml of peanut powder.
4. Take 1 of onion.
5. You need 1 tbs of benny spice.
6. Use pinch of salt if needed.

Steps to make Pumpkin leaves with coconut milk:

1. Peel pumpkin leaves and wash them well.
2. Grate coconuts and extract milk (drain the liquid from the coconut flesh with water).
3. Add the coconut milk, peanut powder and water cook for 30 minutes keep stirring to avoid splitting of sauce..
4. Add the pumpkin leaves with benny spice and salt if needed.
5. 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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