Guyanese Pumpkin Curry

My father is from Guyana, so traditional cuisine like this reminds me of home! This is my favourite and my whole family know it: there’s always a yummy pot waiting for me when I visit any of my relatives!

Ingredients:

½ lb Pumpkin (any variety)
1 Onion
5 cloves Garlic
1 Chilli Pepper
1 Tomato
1 cup Water
3 tbsp Olive Oil
1 tbsp Salt
1 tbsp Brown Sugar
1 tsp Black Pepper
1 tsp Dried Basil
1 tsp Dried Thyme
½ tsp Curry Powder

Preparation:

Peel and chop the pumpkin into½ inch cubes. Set aside.

Chop onion, garlic and chili peppers, and heat oil in large pot (with a lid). Add onion, garlic and chili peppers to the pot and cook until onions are tender and fragrant.

In the meantime, finely chop the tomatoes. Add diced tomato to onion mixture. Let the tomatoes cook until they are soft and the mixture looks like a thick sauce.

Add the water and pumpkin, bring to the boil and reduce to a simmer. Cover the pot and let it cook for 10 minutes on a low heat.

Add salt, black pepper, thyme, basil, curry powder, and brown sugar. Mix in, cover the pot and cook on low heat, stirring every 5 minutes for 20 minutes.

The pumpkin is cooked when it begins to dissolve and loosen.

Mash the cooked mixture with potato mash or a spoon to break up any whole pieces.

Serve with rice or roti.


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