Pumpkin Curry
yield: 4
total time: 35 minutes
Ingredients
- 4 cups west indian pumpkin or Butternut Squash
- 2 tablespoons curry Trinidadian, ground
- 1/4 cup vegetable oil
- 1 tablespoon nigella or Cumin or Panch Phoran
- 2 bunches scallions Green, chopped
- 2 culantro Shadow Bene, aka ‘Ngo Gai’, chopped
- 1 indian bay leaf West-
- habanero to taste
- salt
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