Steps to Prepare Super Quick Homemade Matumbo in coconut cream and mashed pumpkin

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, matumbo in coconut cream and mashed pumpkin. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Matumbo in coconut cream and mashed pumpkin is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Matumbo in coconut cream and mashed pumpkin is something which I’ve loved my whole life. They are fine and they look wonderful.

Make smooth and creamy butternut pumpkin mash - the easiest way! Chef Curtis Stone shares his tips for the tastiest vegetable mash or puree around. This coconut milk pumpkin pie needs to cool for at least two hours (preferably longer). If you like to serve your pumpkin pie cold, then after an hour or so, transfer the pie on a I recommend serving this dairy-free pumpkin pie with some dairy-free whipped cream, whipped topping, or vanilla ice cream.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook matumbo in coconut cream and mashed pumpkin using 15 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Matumbo in coconut cream and mashed pumpkin:

1. Make ready 500 g matumbo
2. Prepare 50 g tomato paste
3. Get 5 cloves garlic
4. Prepare 3 onions
5. Make ready 4 tomatoes
6. Make ready 2 hohos(green bell peppers)
7. Prepare 1 bunch dhania
8. Prepare Spices of your choice
9. Make ready Coconut cream -200ml
10. Get 1 kg potatoes
11. Get 1 pumpkin
12. Prepare 1 butternut
13. Get 3 tablespoons margarine
14. Make ready Pinch salt and black pepper
15. Make ready Sugar

It's a delicious alternative to mashed potatoes or sweet potatoes. Rich and creamy spiced mashed pumpkin served with spicy green lentils! Pour in the coconut cream (or full-fat coconut milk) and the pumpkin purée. Stir to mix everything together, if the mashed pumpkin appears too thick, add a couple tablespoons of water.

Instructions to make Matumbo in coconut cream and mashed pumpkin:

1. For the matumbo, boil for 30min-1hr…
2. Drain excess water, add 1tablespoon oil in a pan and chopped garlic…
3. Add boiled matumbo, and cook then add chopped onions and cook till translucent
4. Add the spices and tomato paste and coconut cream
5. Cook for two min then add chopped tomatoes and cover, let simmer for about 15min under low heat
6. Add in the chopped hoho and coconut cream… Let cook for five minutes
7. Add the chopped dhania and serve
8. For the mashed pumpkin… Boil the pumpkin and butternut in sugary water… And potato separately
9. Once totally cooked take off heat,drain excess water and mix and mash…potatoes and pumpkin
10. Add in the margarine and salt and black pepper
11. Serve with matumbo and stir fry Frenchbeans

Pour in the coconut cream (or full-fat coconut milk) and the pumpkin purée. Stir to mix everything together, if the mashed pumpkin appears too thick, add a couple tablespoons of water. This super creamy healthy pumpkin oatmeal can be vegan, gluten free, oil free, and so delicious! Scoop some taro paste into a serving bowl. Top with few spoonfuls of coconut cream and topped with mashed pumpkin.

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