Caribbean Pumpkin Curry/Colombo De Giraumon

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I've been making this for over 10 yrs & it's one of my favorite recipes. Even people not crazy about pumpkin, curry or ethnic foods swoon over this. Great as a main dish over rice or as a side. I do not eat meat so I omit bacon. In that case, don't worry about using unsalted butter. If vegan you can use all oil. If you live in a Latino community look for Calabaza in produce dept, otherwise, Butternut or Hubbard squash works wonderfully as well--don't use anything canned! This is from Elisabeth Lambert Ortiz Complete book of Caribbean Cooking, 1973.

Ingredients Nutrition

Directions

  1. Heat oil and butter in a heavy large saucepan. Add the bacon, onion and green pepper and cook stirring from time to time until onion is tender but not browned.
  2. Add the curry powder and cook, stirring for a minute or two.
  3. Add the cloves, tomatoes, pumpkin, salt and pepper; stir to mix. Cover and cook on the lowest possible heat, stirring occasionally to prevent from burning.
  4. When the pumpkin is very tender and almost reduced to a puree, stir in garlic and cook uncovered for a minute or 2 longer.
  5. There should be barely any liquid left at end of cooking.If after adding garlic & cooking remaining minute or so and there is still a lot of liquid turn heat up,Watch carefully and boil away most of the liquid.Turn off heat and enjoy*.

Reviews

(1)
Most Helpful

I never add the bacon. This is my new favorite way to serve squash or pumpkin and is a holiday favorite at our house!

QueenMother December 27, 2006

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