Caribbean pumpkin curry recipe – A delicious combination of pumpkin and sweet potato slow cooked in oven in a creamy coconut sauce with pineapples.
As the temperature is set to decline in the UK, right now couldn’t be more befitting to unleash a few one pot recipes. While it’s cold outside, with the temptation to hibernate until summertime (wishful thinking on my part) let me move your thoughts to my slow cooked Caribbean pumpkin curry – a true taste of the Caribbean, where sweet meets savoury coming to your very own kitchen.
Honestly this is a simple recipe to make and the taste will truly blow your mind.
If you haven’t sample Caribbean food, then why not try this Caribbean dish. I still find it ironic that Caribbean cuisine is gravely misunderstood and it grieves to hear some of the responses from others about what is Caribbean food?
Contrary to popular belief, there’s more to the Caribbean than Roti, Jerk Chicken, Rice and Peas, Conch and Goat meat. We like to eat vegetarian food too and just like and other ethnic group, you’ll find a host of vegetarian and vegans.
All of ask of you is to give this dish a try, now that the holiday is in full effect, test out your culinary skills with this one. Your guest will be asking for seconds, treat your significant other to a dinner date and if you’re living alone this recipe will remind you of your mother’s cooking – very fully and homely might I add.
Once the skin from the pumpkin has been removed it’s smooth sailing. For best results, leave the sweet potato and pumpkin to marinate in the curry paste. Although curry is not a single spice, for this recipe I used a preblended Caribbean curry to keep the authenticity, the remainder will be prepped from scratch by you.
Before the vegetables are added to an oven proof casserole dish, it needs to sweat for 5-10 in the frying pan. This helps to seal in the flavour further and adds a small fraction of colour, though this technique wasn’t done for browning.
As the veggies slow cook the flavours from the coconut milk, pineapple and ginger will permeate your taste buds
C’mon! let’s get chopping before the guests arrive! Hurry!Print
Gluten free, paleo, vegan, dairy free
- For the Curry Paste
- 2tbsp of Caribbean curry
- 4 garlic cloves, chopped
- 2-3 scallions, chopped
- A thumb sized piece of ginger, peel and chopped
- squeeze of a lime
- 1 scotch bonnet, deseeded and chopped
- 3 sprigs of parsley, stem removed
- 1/2 tsp of ground allspice
- 2 sweet potatoes, chopped
- 1/2lb of pumpkin, chopped and peeled
- 1 cup of freshly cut sweet pineapple
- 1 cup of coconut milk
- 1 1/2 of dried thyme (if using fresh 12 sprigs, stem removed)
- 2 bay leaves
- 1-2 tbsp. of coconut oil
- Black pepper and Himalayan pink salt to taste
- Add of the ingredients that are needed to make the curry paste and blitz until smooth in a blender or food processor.
- Add the sweet potato and pumpkin to a large bowl, then sprinkle and massage the thyme with the pink salt (about 1/4tsp worth) into the veggies.
- Coat the veggies with the entire curry paste and leave overnight.
- Preheat the oven to 180 degrees celsius or gas mark 4
- Add the coconut oil to a non stick frying pan on medium heat.
- Add the sweet potato and pumpkin after a minute, reduce the heat to low and cover the pan, stirring constantly and allow to sweat. for 10 minutes.
- Half way through add a sprinkle of black pepper, pineapple and cover again.
- Transfer the contents from the pan to an oven proof casserole dish with the bay leaves and coconut milk.
- Let the entire dish cook for 1 hour – feel free to braise the vegetables with the coconut milk half way through cooking time.
- Serve accordingly.