Curry Pumpkin

This isn’t the popular pumpkin choka that you would find in roti shops across Trinidad & Tobago. This recipe for Curry Pumpkin is a vegan dish that is warm with a depth of flavor from the blend of spices and aromatics used in its preparation.

For this recipe we will need

• 1 tbsp Mustard Seeds
• 1 tbsp Geera or Cumin Seeds
• 1 tbsp Fenugreek or Methi
• 1 tbsp Turmeric powder
• 1 tbsp Chili Flakes
• 1 tsp Cinnamon Powder
• 6 Cardamom Pods
• 6 Curry Leaves
• 8 Cloves of Garlic (minced)
• 2 tbsp of Ginger (minced)
• 3 cups Pumpkin (diced)
• 2 cups Tomatoes (diced)
• 1 medium onion (diced)
• 1/2 cup of water
• 2 tbsp Coconut Oil

Method:

1. Toast spices in coconut oil: mustard seeds, geera, methi, cardamom (3 minutes)
2. Add turmeric and curry leaves, sauté for 1 minute
3. Saute onions for 3 minutes or until translucent
4. Add garlic and ginger, sauté for 2 minutes
5. Add chili flakes and cinnamon powder, sauté for 2 minutes
6. Add pumpkin and tomatoes, sauté for 5 minutes uncovered
7. Season with salt and black pepper to taste
8. Add 1/2 cup of water
9. Reduce heat to low, cover and allow to simmer for 15-20 minutes or until pumpkin is tender
10. Enjoy