Caribbean Stewed Pumpkin

Instructions

1. In a large pot or Dutch oven, heat some oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent.

2. Add the chopped bell pepper to the pot and cook until it softens slightly.

3. Stir in the curry powder, thyme, and paprika, allowing the spices to toast for a minute to enhance their flavors.

4. Add the cubed pumpkin to the pot, stirring well to coat the pieces with the onion and spice mixture.

5. Pour in the can of coconut milk and vegetable broth, ensuring the pumpkin is mostly submerged in the liquid. Season with salt and pepper to taste.

6. Bring the stew to a gentle boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the pumpkin is tender but not mushy.

7. Once the pumpkin is cooked through, taste and adjust the seasoning if needed. If you prefer a thicker stew, you can mash some of the pumpkin pieces to thicken the sauce.

8. Serve the Caribbean Stewed Pumpkin hot, garnished with fresh cilantro for a burst of freshness.