Jamaican Pumpkin Curry

This Jamaican Pumpkin Curry is one of my latest creations and the taste is mouthwatering, to say the least. I used Jamaican pumpkin but any kind of squash, acorn squash or butternut squash can be substituted. Also, check out my, Easy Ratatouille, Butternut Squash Coconut Curry, and Jamaican Pumpkin Soup.

Jamaican Pumpkin Curry

I added creamy butter beans to my vegan pumpkin curry not only to increase the protein content of the curry but also for texture. In Jamaica, we love to cook with butter beans in our stews and soups. We tend to prefer medium to large mature white butter beans versus green lima beans.

Overlay Jamaican pumpkin curry in a blue and white bowl on a burlap napkin with rice in the background

So I have been blessed with lots of pumpkins this year from my compost pile.  Last year I threw pumpkin seeds in my compost pile and this spring I had the blessing of the pumpkin seeds germinating and blessing me with vines all over my garden.

Fast forward to August and we were able to reap at least 50 pumpkins from those vines. We shared many with the staff here and I still have a lot that I’m working my way through preparing. This delicious pumpkin curry is made with the typical Jamaican seasonings, onion, garlic, green onion, thyme, Scotch bonnet pepper, and pimento.

Jamaican pumpkin curry ingredients on a cutting board, chopped onion, garlic, green onion, thyme, scotch bonnet pepper

How To Prepare Pumpkin Curry?

  1. Heat oil in a large pot over medium heat, add onion, garlic, and ginger, and saute until onion is soft, about 3 minutes.
  2. Stir in green onion, thyme, Curry Powder, cumin, allspice, and cayenne pepper, and cook until fragrant.
    Add pumpkin, and butter beans and stir to coat. Add coconut milk, water, pepper, and salt.
  3. Cover the pot, and bring it to a boil. Reduce to simmer and cook until pumpkin is tender and the sauce is thick about 15 minutes. Serve with rice.

pumpkin curry recipe in blue and white bowl on a burlap background with a fork to the side

I personally add coconut milk to 90% of my curry recipes, it is something I love to do. I grew up in a seaside town called Hopewell, in the parish Hanover in Jamaica, and as a child, tall coconut trees and groves were everywhere before many were destroyed in our area by the lethal yellowing disease.

My mom used fresh coconut milk in a lot of her recipes, she added it to her stews and curries, and she made lots of cassava pudding, sweet potato pudding, and cornmeal pudding weekly.

For the curry powder, use my homemade Curry Powder recipe or the Caribbean brand called Chief.

Serve pumpkin curry with boiled dumplings or  Turmeric Coconut Rice.

pumpkin curry recipe in a blue and white bowl

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Jamaican pumpkin curry in a blue and white bowl on a burlap napkin

Jamaican Pumpkin Curry

This flavorful Jamaican Pumpkin Curry With Butter Beans is amazing! Pumpkin, butter beans cooked in mouthwatering coconut curry, with thyme, spring onion, Scotch Bonnet pepper, allspice for an authentic Island flavor that is delicious served with brown rice or dumplings.
5 from 9 votes
Print Pin Rate
Course: Main Course
Cuisine: Jamaican
Keyword: vegan Jamaican pumpkin curry
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6 servings
Calories: 191kcal

Equipment

Ingredients

  • 1 tablespoon coconut oil
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 inch ginger peeled and grated
  • 2 Escallion or green onions, chopped
  • 2 sprigs thyme or 1/2 teaspoon dried thyme
  • 2 tablespoons curry powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon allspice
  • 1/4 teaspoon Cayenne pepper
  • 1 pound about 4 cups pumpkin, diced
  • 1 1/2 cups cooked butter beans or 1-14 ounce can drained
  • 1 cup coconut milk
  • 1 cup water or vegetable broth, (I used water)
  • 1 whole Scotch Bonnet pepper or 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt or to taste

Instructions

  • Heat oil in a large pot over medium heat; add onion, garlic, and ginger, and saute until onion is soft, about 3 minutes.
  • Stir in green onion, thyme, curry powder, cumin, allspice, and cayenne pepper, and cook until fragrant. Add pumpkin and butter beans and stir to coat. Add coconut milk, water, pepper, and salt.
  • Cover pot and bring to a boil. Reduce to simmer and cook until pumpkin is tender but not mushy, about 15 minutes. Serve with rice.

Nutrition

Calories: 191kcal | Carbohydrates: 21g | Protein: 6g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 206mg | Potassium: 692mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6620IU | Vitamin C: 22mg | Calcium: 57mg | Iron: 4mg

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17 Comments

  1. 5 stars
    Hi there. I’m making the curry pumpkin dish but I’m trying to figure out why yours looks like it has tomatoes or tomatoes paste in it. My dish is cooking now and it looks very yellow. Great recipe.

  2. 5 stars
    We had this for dinner last night, and it was so good. I only had a jalapeño on hand, so it turned out a little mild, but still yummy. Thanks so much for the recipe – healthy, quick recipes are nice after a long work day. :)

    P.S. I was so focused on eating, I forgot to take a picture!

    1. Heather, I’m so happy you enjoyed it. Thank you so much for sharing your feedback, I really appreciate it.

  3. 5 stars
    I made this today and it was so flavorful, absolutely loved it. And said so a dozen times during dinner. I so love you curry recipes. All of them. Thank you, thank you, thank you for sharing them!

    1. Saskia, I’m so happy you enjoyed them. Thank you for sharing your feedback, I really appreciate it.

  4. 5 stars
    Made your curry 2 weeks ago with baby butternut squash and a sweet potato instead of pumpkin. It was maybe the best thing I ever made. Used my Instant Pot. Extra ginger didn’t hurt at all. I added extra firm tofu and that made it even better. I’m going to hit this up again tonight with a large organic Thai Pumpkin Squash I got at the farmer’s market. Yumm.

  5. 5 stars
    This was out of this world! Subbed butternut squash for the umpkin as I didn’t have any. My Jamaican partner inhaled it. Big hit! Love and appreciate your recipes. Thanks so much :-)

    1. Suzanne, that’s awesome, I’m so happy you and your partner enjoyed it. Thank you for sharing your feedback.

  6. 5 stars
    I didn’t usually add pumpkin to anything or eat anything with it evident until in recent times, though I loved the juice. I tried this but subbed broad beans for the butter beans and turmeric for the curry powder and it came out amazing.

    1. That’s awesome Coreen, I’m happy it turned out great with your substitutions. I appreciate your feedback.

        1. Jojo, I’m so happy you enjoyed it. Thank you for sharing your feedback. I really appreciate it.

      1. 5 stars
        Hi Michelle! I made this recipe for the very first time and I subbed the pumpkin for the butternut squash only because my local store didn’t have any. I added a little honey and a little extra ginger and it came out wonderful! My Jamaican husband loves it! He said, he didn’t know Puerto Rican/Dominican’s can cook with curry 🤣🤷🏽‍♀️
        Thanks for the recipe hun!❤️

        1. Jeannie, I’m happy you enjoyed it. Loved how you adjusted the recipe to your liking. Tell your hubby that my assistant chef is Puerto Rican and has fallen in love with curry lol

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