Jamaican Reggae Feast: Pumpkin Curry, Garlic Callaloo and Watermelon Salsa with Roti

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  • 5 tablespoons extra-virgin olive oil
  • 2 cups yellow onion, diced
  • 3 tablespoons garlic, minced
  • 2 packets or 1 (12-ounce can) whole coconut milk
  • 2 tablespoons yellow curry powder
  • 2 teaspoons Jamaican Curry or Ginger Powder
  • 1 1/4 cup tomato, diced
  • 2 cups zucchini, sliced
  • 8 cups pumpkin or squash, cubed
  • 3 cups water
  • 1 teaspoon sea salt


  1. Heat the olive oil over medium-high in a large pot.
  2. Add the onions and saute until translucent.
  3. Add the garlic, spices and salt, and stir for about 1 minute until the spices become very aromatic.
  4. Add the coconut milk and stir the ingredients into a paste.
  5. Add the tomatoes and stir for about 5 minutes until they become tender and begin to break down into a sauce.
  6. Add the zucchini, pumpkin and water. Cover the pot with a lid.
  7. Simmer for about 40 minutes until the pumpkin is fork-tender.


Allergens: milk