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Pumpkin Curry

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.



  1. 1

    Peel the pumpkin and cut in cubes. Set aside.

  2. 2

    In a small bowl, combine the curry powder with 3 tbsp. water to make a paste.

  3. 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.

  4. 4

    Add the pumpkin, the habanero and the salt. Cook for a few more minutes.

  5. 5

    If necessary, add ½ cup water. Cover and simmer on low heat until the pumpkin fall apart into a puree.