A delicious combination of pumpkin, sweet potato, tofu and a medley of vegetables cooked in a creamy coconut sauce. One taste of this vegan curry will immediately transport you to the beautiful Caribbean islands.
As the temperature is set to decline in the UK, right now couldn't be more befitting to unleash this Caribbean style curry.
While it's cold outside, with the temptation to hibernate until summertime (wishful thinking on my part) let me move your thoughts to the recipe in hand.
Caribbean pumpkin curry or as we would say "curry pumpkin" is a taste of a number of Caribbean islands that will blow your mind.
This recipe is a modified version of the previous one tweaking some of the ingredients and the cooking method.
I purposely used tofu as opposed to peas (beans) i.e kidney etc.. because they are so commonplace in most Caribbean recipes especially the plant based ones so I wanted to use something else that is equally as filling.
Just a reminder, if you have been following my Caribbean recipes then you will know that the name of recipes sometimes need to be adjusted to meet the approval of the Google gods i.e beef stew, beef curry etc...
I always like to put that disclaimer out there in case one of my Caribbean readers from Jamaica, Trinidad and Tobago etc... reads the recipe title and questions it but this is also highlighted in my Caribbean Food 101 article too.
If you haven't sampled 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?
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.
A good a few examples of my vegan recipes are my Gungo peas curry , Pumpkin Soup (Pureed Version), Channa and aloo, Curry Jackfruit Run Down and my infamous Plantain Curry (Curry Plantain) just to name a few.
Reasons to make this curry dish
- Great if you enjoy Caribbean recipes/flavours
- Perfect for any die hard curry fans
- It's a freezer friendly recipe.
- You can carry over any left overs
- It's vegan and gluten free
- Use tofu as a plant based meat substitute i.e Tofu Scramble
The steps
- Add the olive oil to a skillet/frying pan on medium heat then saute the onion, garlic, ginger, scallion and bell peppers until soft and fragrant.
- Add the chopped tomatoes, thyme, shado beni, curry powder, scotch bonnet and black pepper to the skillet then stir and combine.
- Add the pumpkin, sweet potato, cho cho/christophine tofu along with the tomato paste, tamarind paste and bay leaves.
- Finally add the coconut milk and then carefully fold into the rest of the ingredients.
- Bring the pan to a rolling boil then reduce the heat to low and cover the pan.
- Leave to simmer 40 - 45 minutes or until the sauce has thicken
- Once finished add the pink salt to taste and discard the thyme stems/bay leaves.
Where can you buy scotch bonnet?
You can purchase scotch bonnet from Caribbean/African markets. Sometimes commercial supermarkets like Asda carry it.
If you can't obtain scotch bonnet use habanero or chillies instead.
Where do you buy Caribbean sweet potatoes?
Again, you need to head to a neighbourhood/marketplace that has a high population of Caribbean people.
You are looking for potatoes with red skin and a creamy interior. They are not the same as sweet potato yams that bare an orange flesh.
Can you freeze this recipe?
I would try to avoid doing so if possible simply because the texture of the tofu becomes more spongy and will absorb the curry sauce.
If you don't mind the change in texture then go ahead and freeze but this recipe holds up a lot more when eaten from fresh
What you serve this curry with?
Notes and tips
- For best results consume the curry within 2-3 days, it holds up best if not frozen.
- Caribbean people use mostly use calabaza pumpkin not the regular sugar pumpkin. If you can't obtain that just use butternut squash instead.
- If you don't want to use tofu try jackfruit, peas (beans) or oyster mushrooms instead.
- Make sure the tofu you are using is extra firm and discard the liquid that it's packaged in.
- Be sure to use my home Jamaican Curry Powder or My Colombo Curry Powder for this recipe.
- To save some time you may want to chop and peel all of the vegetables the night before prior to preparing the curry
- Use cilantro/coriander if you can't obtain any shado beni, it's less pungent but very similar.
- If you don't care for any heat either only use the skin of a scotch bonnet or not at all.
- Use zucchini if you can't get hold of cho cho/christophine some regions know if as chayote/mirliton
Drinks to serve with
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Caribbean Pumpkin Curry (Curry Pumpkin)
Ingredients
- 2 tablespoon of olive oil or coconut oil
- 1 small onion chopped
- 2 scallions (chives) chopped
- ½ tablespoon ginger minced
- 4 garlic cloves chopped
- 3 bell peppers sliced
- 1 large tomato chopped
- 6 thyme sprigs
- 1 tablespoon chado beni/cilantro (spirit weed) dried or chopped
- 2 tablespoon of curry powder see post for recipe
- 1 scotch bonnet chopped, skip or only use the skin if you don't want the heat level
- 1 medium sweet potato chopped
- 1 cho cho/christophine chopped
- 2 cups of pumpkin chopped and peeled
- 1 tablespoon tomato paste
- 1 tablespoon tamarind paste
- 2 bay leaves
- 1 block of extra firm tofu chopped, see notes for alternatives
- 1 can of coconut milk (2 cups/400ml)
- 1 teaspoon Black pepper and Himalayan pink salt to taste
Instructions
- Add the olive oil to a skillet/frying pan on medium heat then saute the onion, garlic, ginger, scallion and bell peppers until soft and fragrant.
- Add the chopped tomatoes, thyme, shado beni, curry powder, scotch bonnet to the skillet then stir and combine.
- Add the pumpkin, sweet potato, cho cho/christophine tofu along with the tomato paste, tamarind paste and bay leaves.
- Finally add the coconut milk and then carefully fold into the rest of the ingredients.
- Bring the pan to a rolling boil then reduce the heat to low and cover the pan.
- Leave to simmer 40 - 45 minutes or until the sauce has thicken.
- Once finished add the black pepper and pink salt to taste and discard the thyme stems/bay leaves.
Notes
- For best results consume the curry within 2-3 days, it holds up best if not frozen.
- Caribbean people use mostly use calabaza pumpkin not the regular sugar pumpkin. If you can't obtain that just use butternut squash instead.
- If you don't want to use tofu try jackfruit, peas (beans) or oyster mushrooms instead.
- Make sure the tofu you are using is extra firm and discard the liquid that it's packaged in.
- Be sure to use my home Jamaican Curry Powder or My Colombo Curry Powder for this recipe.
- To save some time you may want to chop and peel all of the vegetables the night before prior to preparing the curry
- Use cilantro/coriander if you can't obtain any shado beni, it's less pungent but very similar.
- If you don't care for any heat either only use the skin of a scotch bonnet or not at all.
- Use zucchini if you can't get hold of cho cho/christophine some regions know if as chayote/mirliton
Adrianne
I love a recipe that is so healthy and packed with veggies like this one! It would be so good any night of the week and make you feel good from the inside out, yes please!!
Charla
Thank you Adrianne
Anjali
I love all of the spices and flavors in this recipe!! It was easy to make, warming, and super satisfying too!
Charla
I'm so glad you like it Anjali
Rachna
This is an absolute delicious pumpkin curry recipe. I make an Indian one but this one with the addition of coconut milk and curry powder is a real winner.
Charla
Thank you so much.
Nart at Cooking with Nart
Ooh, I love pumpkin curry but have never tried the Caribbean version. It looks so flavorful. Will definitely give this a try!
Charla
Thanks Nart
Dannii
I am always looking for new ways to use pumpkin and this curry looks delicious.
Charla
Thanks Dannii
Immaculate
Just looking at the ingredients list I know am going to dig this. It has all my favorite ingredients right in the mix. Will definitely give this a try. Thanks for posting.
Charla
Let me know how it turns out Imma 😉
Jolie
This looks amazing, I'm so keen to try it! What is in the caribbean curry paste though Charla, is there anything I can substitute? I've never seen this available at the shops where I live...
Charla
You can use a pre blended Indian curry mix that you can buy from most grocery stores. Thanks for pointing that out I will post a link for a substitute.
Linda Morris
Hi Charla,
Did you ever a link for a substitution of the curry paste please. I would love to try this curry but am lost regarding the paste.
Charla
Hi Linda. Are you in intolerant to the ingredients listed? You could try using just ground turmeric mixed with some water instead of making the curry.