Pumpkin curry

Pumpkin curry

From
C is for Caribbean
Serves
4

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
1 onion, finely sliced
5 garlic cloves, crushed
1kg calabaza pumpkin or butternut squash, peeled, deseeded and cut into 1.5-cm chunks
1 scotch bonnet chilli, deseeded and roughly chopped
1 teaspoon sea salt
1 teaspoon dark brown sugar
1 teaspoon ground cumin
pinch extra ground roasted cumin

Method

  1. Heat the oil in a saucepan with a tight-fitting lid, add the onion and garlic, cover and leave to soften on a low-medium heat for 10 minutes, stirring occasionally.
  2. Add the pumpkin, chilli, salt, sugar and cumin. Stir well, cover and cook on a low heat for 40 minutes, stirring once or twice until the pumpkin is soft.
  3. Mash the pumpkin with the back of a wooden spoon, then cook, uncovered for a further 10 minutes until reduced, stirring occasionally.
  4. Taste and season with salt as needed. Sprinkle with the ground roasted cumin before serving.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again