CARIBBEAN PUMPKIN CURRY

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.

INGREDIENTS

– olive oil – chado beni/cilantro – curry powder – scotch bonnet – sweet potato

STEP 1

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.

STEP 2

Add the chopped tomatoes, thyme, shado beni, curry powder, scotch bonnet and black pepper to the skillet then stir and combine.

STEP 3

Add the pumpkin, sweet potato, cho cho/christophine tofu along with the tomato paste, tamarind paste and bay leaves.

STEP 4

Finally add the coconut milk and then carefully fold into the rest of the ingredients.

STEP 5

Bring the pan to a rolling boil then reduce the heat to low and cover the pan.

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