Caribbean Pumpkin Curry Colombo De Giraumon
Embark on a culinary journey with this vibrant Caribbean Pumpkin Curry, also known as Colombo de Giraumon. Bursting with tropical flavors, this hearty dish combines tender cubes of pumpkin (giraumon or Kabocha) simmered in a rich, aromatic Colombo spice-infused coconut milk broth. Fresh thyme, ginger, and garlic elevate the fragrant base, while optional scotch bonnet pepper brings an authentic fiery kick. Accented with bell peppers, tomatoes, and a refreshing squeeze of lime, this vegan-friendly curry is perfect for warming your soul. Quick to prepare and ready in under an hour, it pairs beautifully with steamed rice, roti, or crusty bread, making it an ideal choice for a comforting weeknight dinner or a festive Caribbean feast.
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Recipe Information
Ingredients
- 800 grams pumpkin (giraumon or similar such as Kabocha)
- 2 tablespoons Colombo spice mix
- 1 large onion
- 3 whole garlic cloves
- 1 teaspoon ginger
- 3 fresh thyme sprigs
- 400 ml coconut milk
- 300 ml vegetable broth
- 2 tablespoons vegetable oil
- 1 whole lime
- 1 large green or red bell pepper
- 2 medium tomato
- 1 scotch bonnet pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
Instructions
Peel and cut the pumpkin into 2.5 cm (1 inch) cubes. Set aside.
Finely chop the onion, garlic, ginger, and bell pepper. Dice the tomatoes.
Heat the vegetable oil in a large pot over medium heat.
Add the onion, garlic, and ginger to the pot. Cook for about 2-3 minutes, stirring frequently, until fragrant.
Add the bell pepper and tomatoes to the pot. Cook for another 3-4 minutes until softened.
Stir in the Colombo spice mix, coating the vegetables well. Cook for 1 minute to toast the spices.
Add the pumpkin cubes to the pot, stirring to combine with the spiced vegetables.
Pour in the coconut milk and vegetable broth. Stir well and bring to a simmer.
Add the thyme sprigs and, if desired, the scotch bonnet pepper for heat (keep whole for mild flavor or slice for extra spiciness).
Season with salt and black pepper. Cover the pot and let it gently simmer for 20-25 minutes, stirring occasionally, until the pumpkin is tender but not falling apart.
Remove the thyme sprigs and scotch bonnet pepper before serving.
Finish the curry with a squeeze of fresh lime juice and a sprinkle of chopped cilantro.
Serve hot over steamed rice, roti, or with crusty bread to soak up the flavorful sauce. Enjoy!
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 696 mg | 30% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 19.1 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1316 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
