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 me to hear some of the responses from others about what is Caribbean food?

Caribbean flavours for this pumpkin curry

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.

Although this curry is Asian Inspired, you cannot help to notice the true island vibe which become apparent with ther ingredients list – thyme, coconut milk, pineapple, scotch bonnet, lime, all spice just to name a few.

How to make Caribbean pumpkin curry

Peel the sweet potato and pumpkin – This pretty much stands to reason, the exterior will need to be peeled prior to seasoning. If you want, if you can obtain freeze pumpkin ans sweet potato you may use this instead to save time.

Marinate overnight – For best results, leave the sweet potato and pumpkin to marinate in the curry paste overnight if possible for for at least several hours for the flavours to really come through.

Cooking the vegetables in a pan – before adding the pumpkin and sweet potato to the oven. They need to be cooked, seared and sealed to lock to flavour from the curry paste prior to moving to the oven. DON’T SKIP THIS STEP!!

Use an ovenproof dish – use a casserole, pyrex or any suitable oven proof dish to accommodate the curry.

Adding the coconut milk – pour the vegetablse into the dish and then carefully pour in the coconut milk. This will lessen the chances of spillage or accidents.

Slow cooking in the oven – allow the curry to cook in the oven for up to an hour, this is a slow cooker meal so leave the flavours to unleash into the oven.

You gotta make this Caribbean pumpkin curry because……….

It’s suitable for all dietary requirements – vegan, keto, gluten free and paleo……
It’s the best paleo pumpkin curry out there
The pumpkin curry sauce is soooooo delicious and full of flavour
You can freeze any leftovers
Your guest will be asking for seconds
The recipe will remind you of your mother’s cooking

Notes

Serve this pumpkin curry with roti or vegetables for a vegan option
Can serve with meat if you’re paleo/meat eater

More curry recipes