Sauteed Jamaican Pumpkin
Ingredients
- 4 cups Jamaican squash or calabaza, cut into chunks
- 1¼ teaspoon salt
- ¼ teaspoon turmeric
- ¼ teaspoon chilli powder, or to taste
- ½ teaspoon curry powder (optional)
- 2 tablespoons coconut oil
- ½ teaspoon mustard seeds
- â…“ cup sliced onions
- 2 garlic cloves, crushed
- 8 curry leaves
- ½ cup water
- 1 teaspoon sugar
Instructions
- In a large bowl, add squash chunks. Add salt, turmeric, chili powder, and curry powder. Mix together, then set aside to marinate for about 8 minutes. Heat coconut oil in a large saute pan. Add the mustard seeds. When they start to pop, add onions, garlic and curry leaves. Fry for a minute and then add the squash. Stir well. Cover and cook for a minute. Add water to the pan and cook over medium heat, turning the chunks a few times. If the pan is too dry, add a little bit of water. Cook until soft. Add sugar and mix well. Taste for salt. Serve hot with rice or bread.
Notes
Serves 4 Squash, pumpkin and calabaza work for this dish. The curry plant (Murraya koenigii) grows easily here. You can also find curry leaves in Asian grocery stores.
