Jamaican Pumpkin Curry With Butter Beans

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 With Butter Beans

Pumpkin Curry With Butter Beans in a white bowl

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

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.

Curry Pumpkin With Butter Beans Steps

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.

Pumpkin Curry With Butter Beans In A Bowl

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.

Jamaican Pumpkin Curry

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

Ingredients

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

Instructions

  1. Heat oil in 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 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.

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