Jamaican pumpkin vegetable curry stew (serves about 6)
4.5 tablespoons vegetable oil
a 2-pound pumpkin, peeled, seeded, and chopped
2 onions, finely chopped
4 cloves garlic, minced
4 tablespoons curry (I like Madras curry)
1 teaspoon ginger
1 teaspoon cinnamon
1.5 teaspoons salt
1 teaspoon pepper (I used black)
4 chopped tomatoes
1.3 cups water
2 carrots, sliced
2 medium potatoes, peeled and chopped
2 green bananas, chopped
2 whole green Scotch bonnet peppers (habaneros will do)
1.) Heat the oil medium-high in a soup pot. Add the onion, cook about 2 minutes, then add the garlic, and cook another minute. Add the curry, cinnamon, ginger, salt, and pepper, and cook for 2 minutes, stirring.
2.) Add the tomatoes, and stir. Add the water, scraping the pan bottom.
3.) Add the rest of the ingredients, bring to a boil over high heat. Cover and simmer, medium-low, for 20 minutes.
4.) Remove the Scotch bonnet or habanero peppers before serving.
Today's question: Where have you traveled where the food just delighted you?