Caribbean Pumpkin Curry Curry Pumpkin Food

JAMAICAN PUMPKIN CURRY

Steps:

• Heat oil in a large pot over medium heat, add onion, garlic, ginger, saute until onion is soft, about 3 minutes.
• Stir in green onion, thyme, curry powder, cumin, allspice, cayenne pepper and cook until fragrant. Add pumpkin, butter beans and stir to coat. Add coconut milk, water, pepper, and salt.
• Cover pot, bring to a boil. Reduce to simmer and cook until pumpkin is tender but not mushy, about 15 minutes. Serve with rice.

CARIBBEAN PUMPKIN CURRY/COLOMBO DE GIRAUMON

Steps:

• Heat oil and butter in a heavy large saucepan. Add the bacon, onion and green pepper and cook stirring from time to time until onion is tender but not browned.
• Add the curry powder and cook, stirring for a minute or two.
• Add the cloves, tomatoes, pumpkin, salt and pepper; stir to mix. Cover and cook on the lowest possible heat, stirring occasionally to prevent from burning.
• When the pumpkin is very tender and almost reduced to a puree, stir in garlic and cook uncovered for a minute or 2 longer.
• There should be barely any liquid left at end of cooking.If after adding garlic & cooking remaining minute or so and there is still a lot of liquid turn heat up,Watch carefully and boil away most of the liquid.Turn off heat and enjoy*.

PUMPKIN SHRIMP CURRY

Steps:

• Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.

PUMPKIN CURRY WITH CHICKPEAS

Steps:

• Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
• Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.