Pumpkin Curry (Jamaican Style)
Ingredients
- 6 Cups Chopped Fresh Pumpkin
- 1 Onion medium, Red or Yellow
- 6 Cloves Garlic grated
- 2 Roma Tomato medium
- 1/2 inch Ginger grated
- 2 Scallion aka green onion
- 1 Bell Pepper
- 2 Cups Cooked Chickpeas
- 1 Scotch Bonnet
- 1 Cup Coconut Milk
- 1.5-2 Cups Water for cooking pumpkin
- 3 Stems Fresh Thyme
- 3 Teaspoons Oil
Dry Seasoning
- 2.5 Teaspoons Jamaican Curry Powder
- 1.5 Teaspoon Garlic Powder
- 2-3 Teaspoon Jamaican All Purpose use 3 if necessary, start off with 2
- 1 Teaspoon Cumin
- 2.5 Teaspoon No Salt Seasoning I use 'Dash' brand
- 1/2 Teaspoon Paprika
- 1.5 Teaspoon Italian
- 1.5 Teaspoon Onion Powder
- Pinch Black Pepper to taste
- Salt to taste
Instructions
- Grate your ginger and garlic and leave your thyme & scotch bonnet whole (the seeds are very spicy!)Chop your fresh aromatic herbs into small pieces. Cut the pumpkin into medium sized pieces. If they're too small they will break down too easily.
- Put your oil into a small sauce pan and pour in the curry powder. Toast this by stirring around in the oil on low heat for 10 seconds (it will begin to bubble, this is normal). *This is a Jamaican technique called "burning" your curry to deepen the flavor and prevent belly-aches. Then, add in the herbs and sautee all your herbs in a pan with oil for 2-3 minutes or until aromatic.
- Now, add in the chickpeas, water, and pumpkin slices. Cover and allow to simmer on medium heat for the next 10- ish minutes. When the pumpkin is al dente (just about to be cooked) add in the coconut milk and salt to taste & allow to simmer for the next 3-5 minutes. Serve with your grain of choice and enjoy!