Caribbean Pumpkin Curry Colombo De Giraumon

---

I've been making this for over 10 yrs & it's one of my favorite recipes. Even people not crazy about pumpkin, curry or ethnic foods swoon over this. Great as a main dish over rice or as a side. I do not eat meat so i omit bacon. in that case, don't worry about using unsalted butter. If vegan you can use all oil. If you live in a latino community look for calabaza in produce dept, otherwise, butternut or hubbard squash works wonderfully as well--don't use anything canned! This is from elisabeth lambert ortiz complete book of caribbean cooking, 1973.

---

Steps

---

Heat oil and butter in a heavy large saucepan.

---

Add the bacon , onion and green pepper and cook stirring from time to time until onion is tender but not browned.

---

Add the curry powder and cook , stirring for a minute or two.

---

Add the cloves , tomatoes , pumpkin , salt and pepper.

---

Stir to mix.

---

Cover and cook on the lowest possible heat , stirring occasionally to prevent from burning.

---

When the pumpkin is very tender and almost reduced to a puree , stir in garlic and cook uncovered for a minute or 2 longer.

---

There should be barely any liquid left at end of cooking.

---

If after adding garlic & cooking remaining minute or so and there is still a lot of liquid turn heat up , watch carefully and boil away most of the liquid.

---

Turn off heat and enjoy.

---

Ingredients

---

vegetable oil, unsalted butter, bacon, onion, green pepper, curry powder, ground cloves, tomatoes, pumpkin, salt, pepper, garlic clove