- 2 Tablespoon Oil
- 1 Medium Onion
- 2 Tablespoon Curry Powder
- 1 Green Garden Pepper cleaned (remove vein and seed)
- 2 Lbs pumkins Peeled and cubed
- 2 Cups Water or stock
- 1 cup coconut milk
- 1 Scotch Bonnet pepper
- 2 cups cooked gungo or pigeon peas
METHOD / DIRECTIONS:
Heat oil in a large skillet over medium heat. Add onions and sauté for about 5 minutes
Add curry powder and sauté for another minute.
Add green bell pepper and pumpkins and mix. Add stock or water and coconut milk with pepper and simmer over low heat for about 45 minutes until pumpkin reaches the tenderness you require then add qungo peas and serve over rice
Serve over rice.