Pumpkin Curry

This is best done in a large wok (large serving for 8+ people) or alternative large frying pan (smaller serving). The recipe for this pumpkin curry is very simple and the ingredients are easy to find. Please note that the Caribbean pumpkin is the same as the edible orange or yellow squash.


¼ – ½ pumpkin (squash)
5-8 carrots (roughly equal to amount of pumpkin)
1 – 2 cups cubed onions
curry, pepper, salt, cumin, masala
optional: sugar and cinnamon
coconut oil


  1. Peel and cube pumpkin into 2/4 inch (1 ½ cm) pieces
  2. Peel and slice carrots into 3/8 or 8 mm pieces
  3. Peel and dice onions roughly same size of carrots
  4. Heat coconut oil and add onions and carrots, stirring constantly
  5. After about 5 minutes, add pumpkin, continue stirring
  6. Add salt, pepper and spices
  7. Cover and allow to simmer for 1-2 minutes at a time, stirring often
  8. Cook on low heat until done, until pumpkin is cooked on all sides but not yet falling apart

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