West Indian Pumpkin Curry
From sola 17 years ago
- 70 minutes to make
- Serves 6
Natural sweetness of pumpkin is stewed with curry flavors in a tomato and green pepper sauce,not spicy hot either.Been making this for 15 yrs.I like to serve it with coconut rice and a cucumber raita.
Ingredients
- 2 Tbl veg. oil shopping list
- 2 Tbl. unsalted butter shopping list
- 1 medium onion,chopped shopping list
- 1 bell pepper,chopped & deseeded shopping list
- 1 Tsp.curry powder shopping list
- 1/4 Tsp.ground cloves shopping list
- 2 medium tomatoes,peeled & chopped shopping list
- 1 LB West Indian pumpkin;"Calabaza" or Hubbard squash,peeled and cut into 1 inch cubes shopping list
- 1 large garlic clove,crushed shopping list
- salt & pepper to taste shopping list
How to make it
- Heat oil & butter in a large heavy saucepan.Add onion and pepper,stirring time to time,until onion is trnder but not browned.Add the curry powder and cook,stirring often for a minute or two.
- Add the cloves,tomatoes,pumpkin and salt and pepper to taste.Stir to mix.
- Cover and cook on lowest possible heat,stirring occasionally to prevent burning.When pumpkin is tender and almost reduced to a puree (about an hour)-stir in garlic and cook uncovered for 5 more minutes.
- Note:Please dont use canned tomatoes,it will not be as good.
- {This is fromThe Complete Book of Carribean Cooking by Elisabeth Ortiz 1973]
- Serve as a side or along with rice.
The Rating
Reviewed by 4 people-
Hi Sola, Thanks for a great post.This sounds like a really good vegetarian dish. I love curry so I'm sure I will love this. Marcia
mao65
in Griffith loved it
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Another great recipe!
orangeskipper
in Redding loved it
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I'm always looking for new ways to cook hubbard squash, and I love spicy curry. This looks like a keeper :)
wonderland_tina
in Dixon loved it
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