Pumpkin Curry - Testing

https://www.food.com/recipe/caribbean-pumpkin-curry-colombo-de-giraumon-136138 

1 - I used the very first Musquée de Provence pumpkin I've ever grown! And it was good. The flavour profile is very different from East Indian cooking, which is interesting. I made adjustments throughout and it seemed to work. For heart health for example, I changed the order and rendered the bacon on its own first to drain away most of the high lipid fat but enough to impart flavour. In our area it would be an Autumn dish, for the fresh tomato and ripe squash and, ultimately, for the bacon since this is usually when pigs would go to market for meat.

4oz bacon, chopped

3 Tbsps. vegetable oil

1 Tbsp bacon fat

1 medium onion (6oz/170g) chopped

1 green pepper, chopped

1 tsp. curry powder

1⁄4 tsp ground cloves (I only used half)

2 medium tomatoes (12oz) peeled and chopped

1 lb. west Indian pumpkin, Calabaza, cut into 1 inch cubes (Musquée de Provence, Butternut, Buttercup)

salt and pepper, to taste

1 large garlic clove, crushed

1. In a large heavy saucepan render the bacon, then drain all but 1 Tbsp of the fat, and set the rendered bacon aside to add later.
2. Add the oil to the remaining bacon fat. Sauté the onion and green pepper in it, stirring from time to time until the onion is translucent but not browned.
3. Add the curry powder and cook, stirring for a minute or two.
4. Add the cloves, tomatoes, pumpkin, bacon, salt and pepper; stir to mix. Cover and cook on the lowest possible heat, stirring occasionally to prevent from burning. 
5. When the pumpkin is very tender and almost reduced to a puree after about an hour, stir in the garlic and cook uncovered for a minute or 2 longer.
6. There should be barely any liquid left at end of cooking. If, after adding garlic & cooking there is still a lot of liquid, turn the heat up and boil away most of the liquid, watching carefully to avoid scorching.