Jamaican Pumpkin Curry

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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.

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 CurryJamaican 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 the medium to large mature white butter beans versus green lima beans.

jamaican-style pumpkin curry with butterbeans, garnished with yellow scotch bonnet pepper, and a sprig of fresh thyme in a white bowl on a burlap napkin. In the background is an orange covered pot on a wooden cutting board beside yellow rice in a white bowl and a wooden 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, ginger, saute until onion is soft, about 3 minutes.
  2. Stir in green onion, thyme, Curry Powder, cumin, allspice, cayenne pepper and cook until fragrant.
    Add pumpkin, butter beans and stir to coat. Add coconut milk, water, pepper, and salt.
  3. Cover pot, bring to a boil. Reduce to simmer and cook until pumpkin is tender and the sauce is thick about 15 minutes. Serve with rice.

Easy Jamaican Pumpkin curry in a black saucepan with silver serving spoon garnished with a sprig of thyme on a wooden background

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

Serve pumpkin curry with boiled dumplings or  Turmeric Coconut Rice.

Best Jamaican pumpkin curry with butterbeans, garnished with yellow scotch bonnet pepper, and a sprig of fresh thyme in a white bowl on a burlap napkin. In the background is an orange covered pot on a wooden cutting board beside yellow rice in a white bowl and a wooden background.

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Categories

Categories: ,
Courses: ,
Cuisine:
Season:

Nutrition

Energy:
183 kcal / 765 kJ
Fat:
13 g
Protein:
4 g
Carbs:
17 g
Per portion

Cooking Time

Preparation:
10 min
Ready in:
10 min
For:
6 servings

Ingredients

Instructions

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

Notes

  1. Peeling the skin is optional or deepens on how soft the skin of the pumpkin is depending on the variety.
  2. Make sure to cook until sauce is thick, if it is watery, stir and cook longer. The flavor will be more intense.
  3. Using vegetable broth or 1 vegetable bouillon will definitely increase the flavor. However, you may have to reduce the amount of salt used.

 

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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2 Comments
  1. Coreen Stephens
    February 10, 2019

    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.

    • Michelle Blackwood
      February 10, 2019

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