Pumpkin Curry
You wont find this unique pumpkin curry on the menu of any Indian restaurant, though it is prepared in the tradition of the first east-Indians to arrive on the island of Trinidad.
This recipe embodies the rich and bountiful flavour typical of Caribbean-Indian cuisine. Ideally, this dish is served with rice and with roti or naan bread.
Ingredients
- 4 cups of West-Indian Pumpkin or Butternut Squash
- 2 Tbsp Trinidadian Curry, ground
- ¼ cup Vegetable Oil
- 1 Tbsp Nigella or Cumin or Panch Phoran
- 2 bunches of Green Scallions, chopped
- 2 Shadow Bene (aka ‘Ngo Gai’) leaves, chopped
- 1 West-Indian Bay Leaf
- Habanero, to taste
- Salt
Method
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1
Peel the pumpkin and cut in cubes. Set aside.
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2
In a small bowl, combine the curry powder with 3 tbsp. water to make a paste.
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3
In a heavy-bottomed pan, heat the oil. Brown the nigella lightly for 5 seconds. Add the curry paste, the scallions, the Shadow Bene and the bay leaf. Cook for 2 minutes.
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4
Add the pumpkin, the habanero and the salt. Cook for a few more minutes.
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5
If necessary, add ½ cup water. Cover and simmer on low heat until the pumpkin fall apart into a puree.
