New This Month

Pumpkin Vegetable Curry Stew


Rich in beta-carotene, this dish is an excellent main course in a vegetarian meal. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

  • Yield: Makes 6 servings

Source: Mad Hungry, February 2011


  • 3 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons curry powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt (optional)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tomatoes, chopped
  • 2/3 cup water
  • 1 pound pumpkin, peeled and chopped
  • 1 carrot, sliced
  • 1 potato, chopped
  • 1 green banana or Irish potato, chopped
  • 1 whole Scotch bonnet pepper (green recommended)


  1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, for 2 minutes. Add the garlic and cook 1 minute more. Add the curry powder, cinnamon, ginger, salt, and black pepper and cook, stirring, for 2 minutes. Add the tomatoes and stir until it is a thick, relishlike sauce.

  2. Add the water, scraping the bottom of the pan to incorporate all the flavors. Add the pumpkin, carrot, potato, green banana, and Scotch bonnet pepper. Raise the heat to high and bring to a boil while gently blending the ingredients together. Cover, reduce the heat to medium-low, and simmer, stirring a couple of times, until the vegetables are tender, about 20 minutes. Remove the Scotch bonnet pepper before serving.

Reviews Add a comment

  • tebfrost
    28 NOV, 2011
    Very yummy and easy to do in a pressure cooker, too! One thing I added was a handful of raisins. Delicious!
  • muttilein
    25 SEP, 2011
    Delicious! I used butternut squash instead of pumpkin. It is just the thing for a cool fall day.... and full of vitamin A too!!
  • breaklady44
    23 SEP, 2011
    Made your recipe with acorn squash on hand and it is delicious. Next time tho, I need to cut back on amount of curry powder - little to spicy for some of the family and that's without the scotch bonnet pepper. I served it over some of your left-over rice pilaf to tone down the heat a little and worked great.
  • AnnieIvy
    27 JUN, 2011
    Delicious recipe. The first time I made it I had only potatoes and carrots for vegetables, no pumpkin or plantain (green banana). It smelled and tasted fantastic anyway! The spicy aroma drove everyone wild while it was cooking.
  • kavitharp
    18 FEB, 2011
    Hi Lucinda, I like your pumpkin stew recipe - looks simple and delicious - cant wait for the weekend to try it out. I am a vegetarian originally from India. Everytime I go grocery shopping I see some new veggies - ones that were not really common back in India. I want to pick them up, but I dont really know how to use them. Squash is one such veggie. Now I am ready to pick one up and try your recipe. Thanks!