Caribbean Pumpkin Curry (Curry Pumpkin)

This how to make the ultimate one pan Caribbean style curry with pumpkin and a medley of vegetables with tofu pieces.

Course Main Entree

Cuisine Caribbean

Prep Time 30

Cook Time 45

Total Time 1 15

Calories 369kcal

Author Charla

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

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.

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