Guyanese Katahar Curry

For the katahar hero, I’d use the vertical close-up. It shows the texture best and works for Pinterest. The pumpkin title includes “sautéed pumpkin” to match the post’s URL (/sauteed-pumpkin/).

Guyanese Katahar Curry

Guyanese katahar curry is a hearty vegan curry made with young green katahar, a jackfruit relative, simmered with garlic, geera and coconut milk until tender and almost meaty. This easy stovetop version uses steamed, frozen katahar to skip the prep, with an Instant Pot option.

Course Dairy Free, Vegetarian Main Dish

Cuisine Caribbean, Guyanese

Keyword Guyanese Katahar Curry, how to clean katahar, how to make katahar curry, Katahar Curry, katahar curry recipe, what is katahar

Prep Time 1

Cook Time 1

Servings

Calories 310kcal

Equipment

Instant Pot

Ingredients

1 onion
6 cloves garlic
2 tbsp curry powder
1 tbsp granulated garlic
1 tbsp geera
1 tsp garam masala
3 tbsp oil
1 lb Package steamed, frozen katahar (thawed or 1 medium fresh katahar, prepped)
1 tsp salt
2 cups coconut milk
Hot water (enough to cover, plus more as needed)

Instructions

Make the curry paste: Blend the onion, garlic and 2 tablespoons of water in a food processor until finely chopped. Stir in the curry powder, granulated garlic, geera, garam masala and salt.
Cook the paste: Heat the oil in a large, heavy pot over medium heat. Add the paste and cook, stirring often, until most of the liquid has evaporated and the paste is almost brown.
Add the katahar and coconut milk: Add the katahar and stir to coat it in the paste. Pour in the coconut milk and cook for about 5 minutes, until it comes to a simmer.
Simmer: Add enough hot water to cover the katahar. Bring back to a simmer, cover, and cook for about 1½ hours, stirring now and then. Add more water ½ cup at a time as needed, until the flesh and seeds are melt-in-your-mouth tender and the sauce has thickened.
Serve: Taste and add salt if needed. Serve with white rice, oil roti or dhal puri.

Notes

Using steamed, frozen katahar: Thaw it first. It’s only lightly steamed with turmeric to keep it from browning, so it still needs the full 1½ hours of simmering.
Hot water: In Guyanese homes, there’s always a kettle of hot water nearby when we cook. Hot water keeps the pot at temperature, but room-temperature water works too.
Instant Pot: Cook the paste on Sauté. Add the katahar and coconut milk, and simmer for 5 minutes. Add up to 1 cup of water, then pressure cook for about 1 hour, checking once or twice and adding a little water if needed. Switch back to Sauté and simmer until the sauce thickens.
Fresh katahar: Oil your hands and knife before cutting, because the sap is very sticky. See “How do you clean fresh katahar?” above.
Storage: Because it’s made with coconut milk, it doesn’t keep long. Refrigerate leftovers within 2 hours, and eat them within 3 days, or freeze for up to 3 months.

Nutrition