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Pumpkin Vegetable Curry Stew

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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).

Source: Mad Hungry, February 2011
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  • 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!
    Reply
  • 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!!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply

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