West Indian Pumpkin Curry is a traditional West Indian recipe for a classic stew of pumpkin and vegetables in strong vegetable stock flavoured with ginger, chillies and curry powder. The full recipe is presented here and I hope you enjoy this classic West Indian version of: West Indian Pumpkin Curry.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic West Indian dish of curried pumpkin flavoured with Scotch Bonnet chillies.
Ingredients:
3 tbsp vegetable oil
1kg pumpkin, peeled, de-seeded and sliced into large chunks
1 large onion, chopped
1 red bell pepper, de-seeded and roughly chopped
3 garlic cloves, crushed
5cm length root ginger, chopped
2 whole Scotch Bonnet chillies
Heat the oil in a large saucepan then add the onion, red bell pepper, garlic and ginger. Cook over medium heat, stirring all the while, until the onion is golden brown in colour (about 10 minutes).
Increase the heat then add the curry powder and salt and cook for 1 minute before adding the stock, pumpkin and whole Scotch bonnets. Bring the mixture to a boil then reduce to a simmer, cover and cook for 30 minutes, stirring from time to time.
Serve on a bed of rice. The Scotch Bonnets can be removed or your guests can cut off pieces with a spoon and mash these into the rice.
Click on the image, above to submit to Pinterest.