Caribbean pumpkin and pea curry

Caribbean pumpkin and pea curry

Thrive on Five
Dan Jones

A classic coconut curry from the West Indies. Our version uses the humble British green pea to good effect. Its bright green colour, combined with the radiant orange pumpkin and mango, reminds us of the lush Caribbean landscape.


Quantity Ingredient
2 tablespoons sunflower oil
1 onion, finely chopped, (160g)
1 scotch bonnet pepper, kept whole
2 teaspoons finely chopped root ginger
2 garlic cloves, finely chopped
1 heaped tablespoon mild madras curry powder
1 teaspoon ground allspice
1/2 teaspoon ground turmeric
2 large tomatoes, finely chopped, (160g)
400ml can of coconut milk
sea salt
1/4 pumpkin or butternut squash, cut into bite-sized pieces, (160g)
400g can of gungo peas, black-eyed beans or chickpeas, with the liquid from the can
1/2 red pepper, finely chopped, (80g)
1/2 teaspoon worcestershire sauce
40g frozen peas, defrosted
1/2 mango, chopped, (80g)
2 teaspoons hot pepper sauce


  1. Heat the oil in a heavy-based saucepan and fry the onion for five to eight minutes until light golden. Make a slit in the scotch bonnet and add to the pan whole with the ginger and garlic. Fry for a further two minutes.
  2. Add a splash of water before adding the curry powder, allspice and turmeric. Fry for a further two minutes before adding the tomatoes and a little more water if the spices threaten to catch on the base of the pan.
  3. Pour in the coconut milk and ½ tsp salt before adding the squash. Tip in the gungo peas and their liquid and bring slowly up to the boil. Immediately reduce the heat and simmer gently, uncovered, for 20 minutes, until the squash is cooked. Taste, and if your curry has reached the desired heat, remove the scotch bonnet, otherwise leave in if you prefer a hotter curry. Add the pepper and Worcestershire sauce and cook for a further three minutes.
  4. Just before serving, stir in the peas and mango and cook for two minutes before seasoning with more salt (if needed) and the hot pepper sauce.
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