October 21, 2006
Jamaican Pumpkin Curry
I've been posting green tomato recipes lately, but there are other overlooked vegetables in season right now. There is probably no food crop produced in the United States which is used less efficiently than the big orange squash.
3 tbsp vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
2 tbsp curry powder
1/2 tsp cinnamon
2 tsp grated ginger root
1/2 tsp freshly ground black pepper
2 tomatoes, seeded and chopped
2/3 cup water
1 pound pumpkin, peeled and chopped
1 carrot, sliced
1 potato, chopped
1 green banana, sliced
1 whole Scotch Bonnet (or Habenero) pepper
Start by preparing the various vegetables. The pumpkin should be a small "pie" one rather than a porch monster, and the pepper should be left whole.
Heat the oil in a large pan. Fry the onions for a couple minutes, add the garlic, and fry for another minute. Add the seasonings and stir till they are activated. Add the tomatoes and stir till a thick sauce is formed.
Add the water, and stir to the bottom of the pan so all the sauce blends with it. Add the vegetables, bring to a boil, then lower the heat and simmer, stirring occasionally, for about 20 minutes. Remove the pepper before serving; it will have done its job.
Posted by triticale at October 21, 2006 08:56 AM | TrackBack