Instructions: In a large saucepan heat the oil over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes until the onion is translucent. Stir in the pumpkin, curry, pepper, salt, and clove and cook for 1 minute more.

Add 3 cups water and the rice, cover, and bring to a simmer. Cook over medium-low heat for about 15 minutes. Stir in the kale and beans and cook for about 5 minutes more. Fluff the rice and turn off the heat. Let stand for 10 to 15 minutes before serving.

VARIATION: Serve rice and beans with small amounts of chicken or fish.

TIP
*For a taste of island heat, add a whole Scotch bonnet pepper (pierced once with a fork) to the rice while it simmers. Remove it before serving and cut into thin strips, discarding the seeds, serve on the side. - see source #2.

GLOBAL VEGETARIAN, Jay Solomon, 1995, Contemporary Books. MC editing by Pat

Notes: This festive dish is traditionally made with West Indian pumpkin, a huge squash with a vibrant, sweet potato-like flesh. Butternut, hubbard, red kuri, sugar pie pumpking, or other similar winter squash can be substituted. PREP: peel seed and dice the squash.

YIELD: 4 TO 6 SERVINGS
Generously.

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