This year we have favoured certain cuisines; Mexican, African, and Caribbean. I don’t know why, but I have a feeling we sprung out of last stodgy holiday season yearning for bright, zippy, sharp, spicy flavors. We eat Indian almost once a week so that goes without saying as another much loved cuisine packed full of complexity – but we wanted to explore further.
We now have some new faves, pumpkin talkari is one of them. What is it? Basically a spicy pumpkin curry. It’s so easy to make (once you have hacked away into your massive pumpkin), and is SO tasy. Trinidadian cuisine is the jam so I encourage you to investigate if you are unfamiliar – often a combo of Indian and African, what more could you want?
Inspired by Chelseas Vegetarian Bakery here in Atl, I have been taking some of my favorites from there and researching, dissecting, trying to replicate, and generally messing around with them to get them to something I am happy with – I say this as a disclaimer to the point that I do not claim any of this to be authentic, it is entirely my interpretation. Feel free to play around by omitting the peppers and onions, or adding cumin or a bit of sugar, maybe you prefer yours more mushy? I will continue to post any successful recipes from our experimentation. The chickpea curry is such a gem, but not quite good enough to post yet!
Serve this over a bed of rice and peas, or alongside cabbage, maybe in a roti? You can really throw it in wherever you need it – the other day we had it with some mac and cheese and then Nick added it to a quesadilla for lunch – have fun with this delicious flavourful vegan dish!
Pumpkin Talkari
one half of a medium pumpkin (~3lbs?), ~2in cubes- 1 scotch bonnett, de-seeded and minced
- 3 spring onion, sliced
- 3 pimientos, sliced
- 1/2 onion, diced
- 1/2 red pepper
- 5 garlic cloves, pressed
- coconut oil, 3 tbs
Peel and cube up pumpkin. Sauté everything but the pumpkin for 5-10 mins, add a bit of water if necessary. Add cubed pumpkin, stir, turn to low heat, cover for 10 mins. Stir, cover for an additional 10-15 mins or until desired softness. I personally like it when there is still a semblance of the cube but otherwise mushed. Season. Serve.
