Name: Jamaican Reggae Feast: Pumpkin Curry, Garlic Callaloo and Watermelon Salsa with Roti
Prep time: 20 min
Cook time: 45 min
Total time: 1 h
Ingredients: 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

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

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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8-10 servings 1x

Ingredients

Units Scale

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

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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/