Jamaican Pumpkin Curry

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion (chopped)
• 4 cloves garlic (minced)
• 1 inch ginger (peeled and grated)
• 2 Escallion (or green onions, chopped)
• 2 sprigs thyme (or 1/2 teaspoon dried thyme)
• 2 tablespoons curry powder
• 1/2 teaspoon cumin
• 1/4 teaspoon allspice
• 1/4 teaspoon Cayenne pepper
• 1 pound about 4 cups pumpkin, diced
• 1 1/2 cups cooked butter beans (or 1-14 ounce can drained)
• 1 cup coconut milk
• 1 cup water (or vegetable broth, (I used water))
• 1 whole Scotch Bonnet pepper (or 1/2 teaspoon cayenne pepper)
• 1/2 teaspoon salt (or to taste)

Instructions

1. 1

   Heat oil in a large pot over medium heat; add onion, garlic, and ginger, and saute until onion is soft, about 3 minutes.

2. 2

   Stir in green onion, thyme, curry powder, cumin, allspice, and cayenne pepper, and cook until fragrant. Add pumpkin and butter beans and stir to coat. Add coconut milk, water, pepper, and salt.

3. 3

   Cover pot and bring to a boil. Reduce to simmer and cook until pumpkin is tender but not mushy, about 15 minutes. Serve with rice.