Curry Pumpkin

This Curry Pumpkin isn’t the popular pumpkin talkari that you would find in roti shops across Trinidad & Tobago. This recipe is a vegan dish that is warm with a depth of flavor from the blend of spices and aromatics used in its preparation.

Curry Pumpkin

Savor the taste of curry pumpkin, an aromatic vegan recipe that combines a variety of spices for incredible flavor.

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Course: Side Dish

Cuisine: Caribbean, Indian, Tobago, Trinidad

Keyword: vegan, vegetarian

Author: baidawi

Ingredients

• 1 tbsp Mustard Seeds
• 1 tbsp Geera or Cumin Seeds
• 1 tbsp Fenugreek or Methi
• 1 tbsp Turmeric powder
• 1 tbsp Chili Flakes
• 1 tsp Cinnamon Powder
• 6 Cardamom Pods
• 6 Curry Leaves
• 8 Cloves of Garlic minced
• 2 tbsp of Ginger minced
• 3 cups Pumpkin diced
• 2 cups Tomatoes diced
• 1 medium onion diced
• ½ cup of water
• 2 tbsp Coconut Oil

Instructions

• Toast spices in coconut oil: mustard seeds, geera, methi, cardamom (3 minutes)
• Add turmeric and curry leaves, sauté for 1 minute
• Saute onions for 3 minutes or until translucent
• Add garlic and ginger, sauté for 2 minutes
• Add chili flakes and cinnamon powder, sauté for 2 minutes
• Add pumpkin and tomatoes, sauté for 5 minutes uncovered
• Season with salt and black pepper to taste
• Add ½ cup of water
• Reduce heat to low, cover and allow to simmer for 15-20 minutes or until pumpkin is tender
• Enjoy

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