1 pumpkin , or squash (roughly 900g)

2 cloves of garlic

1 fresh red chilli

1 bunch fresh coriander

groundnut oil

1 x 400 g tin of chopped tomatoes

1 jar of Barbados Sauce

1 x 400 g tin of chickpeas

1 pouch of Bajan seasoning (optional)



Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.

Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the garlic, then reduce to a medium heat. Cook until golden, stirring occasionally, then add coriander stalks and fry until the curry leaves go crispy.

Add the tomatoes and Barbados Sauce.

Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.

When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.

For extra spice stir in a table spoon of Bajan Seasoning.

Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.