How to make it

  • Heat oil & butter in a large heavy saucepan.Add onion and pepper,stirring time to time,until onion is trnder but not browned.Add the curry powder and cook,stirring often for a minute or two.
  • Add the cloves,tomatoes,pumpkin and salt and pepper to taste.Stir to mix.
  • Cover and cook on lowest possible heat,stirring occasionally to prevent burning.When pumpkin is tender and almost reduced to a puree (about an hour)-stir in garlic and cook uncovered for 5 more minutes.
  • Note:Please dont use canned tomatoes,it will not be as good.
  • {This is fromThe Complete Book of Carribean Cooking by Elisabeth Ortiz 1973]
  • Serve as a side or along with rice.

Reviews & Comments 3

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    " It was excellent "
    wonderland_tina ate it and said...
    I'm always looking for new ways to cook hubbard squash, and I love spicy curry. This looks like a keeper :)
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    " It was excellent "
    orangeskipper ate it and said...
    Another great recipe!
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    " It was excellent "
    mao65 ate it and said...
    Hi Sola, Thanks for a great post.This sounds like a really good vegetarian dish. I love curry so I'm sure I will love this. Marcia
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