This isn’t the popular pumpkin choka that you would find in roti shops across Trinidad & Tobago. This recipe for Curry Pumpkin is a vegan dish that is warm with a depth of flavor from the blend of spices and aromatics used in its preparation.
For this recipe we will need
- 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)
- 1/2 cup of water
- 2 tbsp Coconut Oil
Method:
- 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 1/2 cup of water
- Reduce heat to low, cover and allow to simmer for 15-20 minutes or until pumpkin is tender
- Enjoy
