Caribbean Coconut Pumpkin Bowl Recipe

About this recipe

A hearty and flavorful dish combining the sweetness of pumpkin with creamy coconut milk, spiced with traditional Caribbean seasonings.

Ingredients

• 400-600 g Pumpkin
• 200 ml Coconut Milk
• 500 g Onion
• 100 g Garlic
• - White Poha (White Rice Flakes)
• 100 g Red Chili Powder
• 100 g Salt
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• 1 kg Water Chestnuts

Instructions

1. 1. Peel and dice the pumpkin into small cubes for even cooking.
2. 2. Finely chop the onion, garlic, and scotch bonnet chili, keeping them separate.
3. 3. Heat vegetable oil in a large pan over medium heat and sauté the onion until translucent.
4. 4. Add the garlic, scotch bonnet chili, and ground allspice, stirring for 1 minute to release the aromas.
5. 5. Mix in the pumpkin cubes, stirring to coat them in the spices and aromatics.
6. 6. Pour in the coconut milk and water, then season with salt and stir well.
7. 7. Cover the pan and simmer for 15 minutes, stirring occasionally, until the pumpkin is tender and creamy.
8. 8. Taste and adjust seasoning as desired, adding more salt or chili for extra flavor.
9. 9. Serve the pumpkin mixture over freshly cooked white rice, ensuring balanced portions.
10. 10. Garnish with a sprinkle of additional allspice or a small drizzle of coconut milk if desired.