Caribbean pumpkin curry (Vegan)

Caribbean pumpkin curry

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Caribbean pumpkin curry – Gluten free, paleo, vegan, dairy free




  1. Add of the ingredients that are needed to make the curry paste and blitz until smooth in a blender or food processor.
  2. 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.
  3. Coat the veggies with the entire curry paste and set aside
  4. Preheat the oven to 180 degrees celsius or gas mark 4
  5. Add the coconut oil to a non stick frying pan on medium heat.
  6. 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.
  7. Half way through add a sprinkle of black pepper, pineapple and cover again.
  8. Transfer the contents from the pan to an oven proof casserole dish with the bay leaves and coconut milk.
  9. Let the entire dish cook for 1 hour – feel free to braise the vegetables with the coconut milk half way through cooking time.
  10. Serve accordingly.