Caribbean Vegetable Curry with Pumpkin
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Course: Main Course
Cuisine: Caribbean
Servings: 2 people
  • 1 tbsp olive oil
  • 1 small onion (diced)
  • 2 tbsp Caribbean curry powder
  • 3 garlic cloves (sliced)
  • 2 star anise
  • 2 tbsp red lentils
  • 150 ml vegetable stock
  • 165 ml coconut milk
  • 200 g pumpkin or squash (cubed)
  • 50 g fresh spinach
  • 50 g cherry tomatoes (halved)
  • A sprinkling of fresh coriander
  1. Dice an onion and fry over a low heat in olive oil until tender.
  2. Add the curry power, sliced garlic, and star anise. Mix together for about one minute.
  3. Add the cubed and peeled pumpkin or squash to the pan. Pour in the red lentils, vegetable stock and coconut milk. Simmer over a medium heat for about 15 minutes until tender.

  4. Mix in the fresh spinach and cherry tomatoes and cook for five more minutes.
  5. Serve with rice or roti bread and a sprinkling of fresh coriander.