Caribbean pumpkin curry recipe – A delicious combination of pumpkin and sweet potato slow cooked in the 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 this Caribbean pumpkin curry recipe. While it’s cold outside, with the temptation to hibernate until summertime (wishful thinking on my part) let me move your thought to this straight out of the oven, curried pumpkin dish – a true taste of the Caribbean, where sweet meets savoury coming to your very own kitchen.
Honestly this is a simple one pot pumpkin curry recipe with Caribbean flavours 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 pumpkin curry from scratch
Peel the sweet potato and pumpkin – This pretty much stands to reason, the exterior will need to be peeled prior to seasoning. Alternatively, you can obtain freeze pumpkin ans sweet potato you may use this instead to save time.
Marinate – For best results, leave the sweet potato and pumpkin to marinate in the curry paste (made from Caribbean curry powder) for at least an hour so the flavour really comes 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 vegetables 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……….
- 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
Can I make this Caribbean pumpkin curry recipe on the stove top and/or crock pot instead?
For stove top – Follow the instructions below stove skillet and simmer for 45 minutes.
For Crock pot – Follow the instructions below transfer the content to a skillet and cook on high for 4 hours.
- Serve this pumpkin curry with roti or vegetables for a vegan option
- Can serve with meat if you’re paleo/meat eater
- This recipe calls for Jamaican pumpkin aka calabaza but can use an alternative pumpkin.
- Feel free to substitute with butternut squash if required
More curry recipes
- Gungo peas coconut curry
- Red bean curry (rajma masala)
- Vegan chickpea curry
- Jamaican curry powder
- Channa and aloo (chickpeas and potatoes)
- Curried jackfruit
- Caribbean pumpkin curry
Caribbean pumpkin curry (Vegan)
Caribbean pumpkin curry – Gluten free, paleo, vegan, dairy free
- Prep Time: 20
- Cook Time: 1 hour
- Total Time: 1hr 20 minutes
- Yield: 4
- Category: Main entree
- Cuisine: Caribbean
- For the Curry Paste
- 2tbsp of Caribbean curry powder (see post for recipe)
- 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 (optional)
- 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 set aside
- 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.