Seven-Curry Style Pumpkin, Channa & Katahar (Jackfruit/Potato) Platter – Authentic Guyana Recipe
Inspired by the traditional Indo-Guyanese wedding feast served on a lotus leaf.
- Country of Origin
- 🇬🇾 Guyana (South America, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Sweet pumpkin, Tender chickpeas, Cubed potatoes and spinach, Roasted geera (cumin), Turmeric
Ingredients for Seven-Curry Style Pumpkin, Channa & Katahar (Jackfruit/Potato) Platter (4 Servings)
- 1.25 lbs (or 2.5 cups) sweet pumpkin, prepped into bite-sized pieces
- 1.5 cups tender chickpeas, washed and trimmed
- 1 cup cubed potatoes and spinach
- 1 medium onion and 3 cloves garlic, finely minced with roasted geera (cumin)
- 1.5 tbsp traditional Guyana seasoning (turmeric, garlic, curry leaves)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and roasted geera (cumin) for 2–3 minutes until softened and fragrant.
- Add sweet pumpkin and tender chickpeas along with turmeric, garlic, curry leaves, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with cubed potatoes and spinach and serve straight from the skillet.