Pumpkin Talkari/Takari Recipe. A simple yet delicious vegetable curry.

scotch bonnet pepper

💰Cheaper: jalapeño

Jalapeño provides heat with a milder flavor.

pumpkin

💰Cheaper: butternut squash

Butternut squash is often more readily available.

Break down the pumpkin into 2-inch cubes, ensuring they are not too small to avoid excessive sautéing.

Smash the garlic cloves to release their juices but leave them whole.

Mince a piece of scotch bonnet pepper for heat, or leave it out if you prefer no spice.

Place coriander seeds and whole cumin in a mortar and pestle and bruise them to release flavor, without grinding them into a fine powder.

Heat a pot on medium flame and toast the spices to release their aromatic flavors.

Add coconut oil to the pot and let it heat up.

Add the smashed garlic, minced scotch bonnet pepper, and curry leaves to the pot.

Add the pumpkin cubes and season with salt to extract liquid from the pumpkin.

Cover the pot and cook on medium-low flame for 15 to 30 minutes, checking at the 20-minute mark.

After 30 minutes, check the pumpkin; it should be breaking down and caramelizing on the surface.

Use the back of a spoon to mash the pumpkin down to combine with the other ingredients and taste for salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary