Posted by: Lisa UK 10-02-99 12:31 PM
Pumpkin Curry I
1/2 chopped peeled small pumpkin
1 can coconut milk
1 onion, chopped
Chopped/crushed garlic to taste
1/2 tsp. cumin
1/2 tsp. ground coriander (seeds of cilantro plant)
Garam Masala , to taste, no more than a tsp.
Chili powder or chopped/minced fresh chili, about a tsp.
Rice
turmeric , about 1/2 tsp.
Saute garlic and onion with cumin, coriander, Garam Masala and chili.
Add coconut cream and chopped pumpkin.
Simultaneously cook rice adding some turmeric to it for color.
Bring coconut milk/pumpkin mixture to boil and let simmer until pumpkin is soft and cooked.
Season to taste.
Sweet potato may be substituted for pumpkin as it is hard to get in some places.
Serve with the rice and salad.
Preparation time: 45 mins
Jamaican Pumpkin Curry
3 tbs. oil
2 lb. pumpkin (or squash), peeled, seeded and cut into chunks
1 onion, chopped
1 red pepper
3 cloves garlic
2 green onions, chopped
fresh ginger, about 1/2” piece, grated
curry paste, start with 2 tsp, and add more to taste
salt and pepper
1 cup stock / water
(optional fruit: raisins, dried apricots, apple, etc. . .)
In a large skillet, heat oil.
Add onion, red pepper, garlic, ginger.
Cook until onion is golden.
Increase heat, add spices.
Cook 1 minute then add liquid.
Add pumpkin and rest of liquid and bring to a boil.
Reduce heat, cover and cook for 30 minutes, stirring occasionally.
Add green onions before serving.