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Pumpkin Curry       Veg   HT   MC    West Indian  55mins

Serves 4         Vegetarian   Vegan  Gluten Wheat Dairy Free   Eggless  Hot   Main Course  Caribbean  West Indies



3 tbsp Vegetable Oil

1kg/2.2lb Pumpkin, peeled, deseeded and cut 

into large chunks

1 Large Onion, chopped

1 Capsicum (Sweet Pepper) roughly chopped

3 Garlic Cloves, crushed

5cm/2 inches  Fresh Root Ginger, chopped

Curry Paste to taste  (check ingredient label)

Salt and Black Pepper

240ml/8fl.oz. Strong Vegetable Stock




1. Heat the oil in a large saucepan. Add the onion, red pepper, garlic and ginger and cook over a medium heat, stirring,  until the onion is golden brown and softened.


2. Increase heat, add the curry paste and salt  and cook  for 1 minute then add the stock and pumpkin and bring to the boil.


3. Reduce the heat, cover and simmer for 30 minutes, stirring from time to time.




More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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What's in Season  |  Growing Vegetables

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