Caribbean Pumpkin Curry/Colombo De Giraumon
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1⁄4 lb bacon, chopped
- 1 medium onion, chopped
- 1 green pepper, chopped
- 1 teaspoon curry powder
- 1⁄4 teaspoon ground cloves
- 2 medium tomatoes, peeled and chopped
- 1 lb west indian pumpkin, Calabaza, cut into 1 inch cubes
- salt
- pepper, to taste
- 1 large garlic clove, crushed
directions
- 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.
- Add the curry powder and cook, stirring for a minute or two.
- 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.
- When the pumpkin is very tender and almost reduced to a puree, stir in garlic and cook uncovered for a minute or 2 longer.
- 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*.
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RECIPE SUBMITTED BY
Somogirl
Leicester