Jamaican Reggae Feast: Pumpkin Curry, Garlic Callaloo and Watermelon Salsa with Roti
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8-10 servings 1x
Ingredients
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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
Instructions
- Heat the olive oil over medium-high in a large pot.
- Add the onions and saute until translucent.
- Add the garlic, spices and salt, and stir for about 1 minute until the spices become very aromatic.
- Add the coconut milk and stir the ingredients into a paste.
- Add the tomatoes and stir for about 5 minutes until they become tender and begin to break down into a sauce.
- Add the zucchini, pumpkin and water. Cover the pot with a lid.
- Simmer for about 40 minutes until the pumpkin is fork-tender.
Notes
Allergens: milk
Find it online: https://emmafrisch.com/jamaican-reggae-feast-pumpkin-curry/
