Caribbean Pumpkin Curry
Ingredients
2 tbs vegetable oil | ||
2 tbs unsalted butter | ||
1/4 lb bacon, chopped | ||
1 medium onion, chopped | ||
1 bell pepper, seeded and chopped | ||
1 tbs curry powder | ||
1/4 tsp ground cloves | ||
2 medium tomatoes, peeled, seeded and chopped | ||
1 lb Calabaza pumpkin, peeled and cut into 1 inch cubes (available at latin markets) | ||
kosher salt and black pepper to taste | ||
1 large clove garlic, crushed |
Directions:
- Heat the oil and butter in a heavy sauce pan, add the bacon, onion and pepper and cook until the onion is soft but not browned.
- Add the curry powder and stir to combine.
- Add the cloves, tomatoes and pumpkin.
- Season with salt and pepper, then stir to combine.
- Simmer the mixture, stirring occasionally.
- When the pumpkin is very tender and almost reduced to a puree, stir in the garlic and cook, uncovered for a minute or so longer.
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