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

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Course: Main Course

Cuisine: Jamaican

Keyword: vegan Jamaican pumpkin curry

Prep Time: 10

Cook Time: 10

Servings: servings

Calories: 191kcal

Equipment

1 large pot

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