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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 Jamaican Pumpkin Curry With Butter Beans is one of my latest creations and the taste is mouthwatering, to say the least. I used Jamaican pumpkin but any kind of pumpkin, acorn squash or butternut squash can be substituted. Also, check out my Jamaican Pumpkin Soup.
I added creamy butter beans 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 the medium to large mature white butter beans versus green lima beans.
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, curries, she made lots cassava pudding, sweet potato pudding, and cornmeal pudding weekly.
For the curry powder, you can use a Jamaican brand for a more authentic taste, Blue Mountain Jamaican Curry Powder or another Caribbean brand called Chief.
Serve pumpkin curry with boiled dumplings or Turmeric Coconut Rice.
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- Energy:
- 183 kcal / 765 kJ
- Fat:
- 13 g
- Protein:
- 4 g
- Carbohydrate:
- 17 g
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 pound (about 4 cups) pumpkin, peeled and 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
- Preparation:
- 10 min
- Ready in:
- 10 min
Instructions
Heat oil in large pot over medium heat, add onion, garlic, ginger, saute until onion is soft, about 3 minutes.
Stir in green onion, thyme, curry powder, cumin, allspice and cook until fragrant. Add pumpkin, butter beans and stir to coat. Add coconut milk, water, pepper and salt.
Cover pot, bring to a boil. Reduce to simmer and cook until pumpkin is tender but not mushy, about 15 minutes. Serve with rice.
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.
That’s awesome Coreen, I’m happy it turned out great with your substitutions. I appreciate your feedback.