Food & Cooking Recipes Dinner Recipes Pumpkin Vegetable Curry Stew 3.6 (96) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email Yield: 6 servings 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). Ingredients 3 tablespoons vegetable oil 1 onion, finely chopped 2 cloves garlic, minced 2 tablespoons curry powder ½ teaspoon cinnamon ½ teaspoon ground ginger 1 teaspoon salt (optional) ½ teaspoon freshly ground black pepper 2 tomatoes, chopped ⅔ 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) Directions 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. 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. Rate it Print