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