Pumpkin Curry - Untested

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

2 Tbsps. vegetable oil

2 Tbsps. unsalted butter

1⁄4lb bacon, chopped

1 medium onion, chopped

1 green pepper, chopped

1 tsp. curry powder

1⁄4 tsp ground cloves

2 medium tomatoes, peeled and chopped

1 lb west indian pumpkin, Calabaza, cut into 1 inch cubes

salt

pepper, to taste

1 large garlic clove, crushed

1. Heat oil and butter in a heavy large saucepan. Add the bacon, onion and green pepper and cook stirring from time to time until onion is tender but not browned.
2. Add the curry powder and cook, stirring for a minute or two.
3. Add the cloves, tomatoes, pumpkin, salt and pepper; stir to mix. Cover and cook on the lowest possible heat, stirring occasionally to prevent from burning.
4. When the pumpkin is very tender and almost reduced to a puree, stir in garlic and cook uncovered for a minute or 2 longer.
5. There should be barely any liquid left at end of cooking.If after adding garlic & cooking remaining minute or so and there is still a lot of liquid turn heat up,Watch carefully and boil away most of the liquid.Turn off heat and enjoy*.