Caribbean Pumpkin Curry (Curry Pumpkin)

4 standard portions

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Ingredients

• 2 tbsp of olive oil (or coconut oil)
• 1 small onion (chopped)
• 2 scallions (chives) (chopped)
• ½ tbsp ginger (minced)
• 4 garlic cloves (chopped)
• 3 bell peppers (sliced)
• 1 large tomato (chopped)
• 6 thyme sprigs
• 1 tbsp chadon beni/cilantro ((spirit weed) dried or chopped)
• 2 tbsp 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 tbsp tomato paste
• 1 tbsp 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 tsp Black pepper and Himalayan pink salt to taste

Method

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.
2. Add the chopped tomatoes, thyme, chadon beni, curry powder, scotch bonnet to the skillet then stir and combine.
3. Add the pumpkin, sweet potato, cho cho/christophine tofu along with the tomato paste, tamarind paste and bay leaves.
4. Finally add the coconut milk and then carefully fold into the rest of the ingredients.
5. Bring the pan to a rolling boil then reduce the heat to low and cover the pan.
6. Leave to simmer 40 - 45 minutes or until the sauce has thicken.
7. Once finished add the black pepper and pink salt to taste and discard the thyme stems/bay leaves.