Caribbean Pumpkin Curry


  • 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


  • 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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