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Pumpkin Curry

yield: 4 total time: 35 minutes
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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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