Rasta Mama’s Kitchen Pumpkin Curry Stew

Did you miss Chantoll’s Sustainable Solano cooking class? Want to learn how to make Rasta Mama’s Kitchen Pumpkin Curry Stew? Click to watch and learn!


2 white potatoes, peeled
2 large carrots, peeled
2 onion, chopped
1 whole head of garlic, diced
1 pumpkin (Kabocha or butternut squash)
6 inches fresh ginger (3 inches mashed, 3 inches peeled and grated small)

3 Tbsp curry powder
1 Tbsp ground cumin
1 Tbsp garlic powder
1 tsp black pepper
2 tsp turmeric
2 tsp dried thyme
1 bay leaf
1 cube of veggie bouillon
2 tsp veggie base
¼-½ tsp salt (according to your taste)
4 cups ginger tea (make fresh – see below)
2 cups water
5 Tbsp coconut oil

Take 3 inches of ginger and smash it until it is broken up and flat. Place this into a small pot with 4 cups of water. Place the lid on and allow it to steep until it’s a rich dark yellow color (the darker the color, the spicier the curry will be, so if you do not want it too spicy let it boil for 10 minutes).

Take a large pot, place the coconut oil in it and allow it to cook down. Once the oil has cooked down you are now going to “burn” your curry. Place in curry powder, turmeric and cumin and allow to cook on low for 5 minutes, then add in all the other spices except salt and the veggie base (those two are going to be added in closer to the end).

Once those are all in the oil simmering, take the ginger tea you just created and put it into the pot where you have the spices. Turn up the heat to medium high for 10 minutes and let cook. At this time, put in the 3 inches of grated ginger and all of the garlic into the pot. Take the rest of the veggies and only put in half of each. Place the lid on the top of the pot and wait until the veggies become soft.

Once the veggies are soft, mix well and add in two cups of water and the rest of the veggies, veggies base and salt. Place the lid on the pot and allow those veggies to get soft. Take off the lid and allow it to reduce. When the stew is reduced, take a spatula and scrape the sides and bottom of the pot. Do not stir but fold your stew.

Serves 4-6.

Recipe from Chef Chantoll Williams of Rasta Mama’s Kitchen.

Download a printable version of the recipe here.

Free Virtual Cooking Class with Chef Chantoll Williams

A virtual, live cooking class featuring local, seasonal specialty crops from around Solano County.

Join special guest Chef Chantoll Williams, owner of Rasta Mama’s Kitchen in Vacaville! Chef Williams brings history, heart and soul to her delicious food as she draws on her family’s rich culinary and cultural traditions. When her father adopted a Vegan diet, Chef Williams didn’t want him deprived of traditional Jamaican flavors, so she got to work adapting recipes in creative ways. In this class she will introduce us to a Jamaican Pumpkin Curry Stew, perfect for those chilly winter nights! Learn more about key ingredients and spices in Jamaican cooking and how to source ingredients from small Solano County farms. An audience Q & A moderated by Sustainable Solano staff will follow the demonstration.

Customer Appreciation

“Thank you Rasta Mama for the yummy food!  
We enjoyed your cooking so much!”  
–The O’Brien Family

Catering for the Wing Commander

Being a former base brat, the military has always held a special place in my heart. To be able to serve the men and women who sacrifice their lives everyday for our freedoms means a lot to me. It was an honor to serve the Wing Commander of the 349th mobile reverse Col Kozka at his special event!!

Catering for an Office Party

Rasta Mama’s Kitchen had the honor to cater for an office party for Body in Balance Physical Therapy.  They have taken such reverent care of Chantoll’s mother and have worked to improve her quality of life.  

Celebrate Seniors Event

Chantoll of Rasta Mama’s Kitchen had a blast at the Celebrate Seniors event!! She provided free samples to all who attended. Everyone was so kind and shared so many wonderful and hilarious stories. Looking forward to next year!

Catering for the Travis Air Force Base Civic Leader Reception

Growing up military I have always had a great respect for those who serve our county! I was honored to cater for the “Travis Civic Leader Reception”.

The Team Travis Civic Leader Reception was hosted by the 60th Air Mobility Wing Commander, Colonel Jeffrey Nelson, and his wife, Mrs. Courtney Nelson, in honor of the Commander, Air Mobility Command, General (4-star) Maryanne Miller’s, and the Command Chief, Chief Master Sergeant Terrence Greene’s visits to Travis AFB.

It was a pleasure and an honor to serve the Wing Commander, his wife and their honored guest at their lovely home. Everyone was so very kind and I truly enjoyed myself. Thanks for letting Rasta Mama’s Kitchen share authentic Jamaican food for your event!

Rasta Mama’s Kitchen Caters for All Occasions

Rasta Mama’s Kitchen brought the taste of Jamaica to a birthday painting party. The party-goers enjoyed jerk chicken skewers, mini gluten free beef patties, lamb spice bites, fried plantain, island salad, Jamaican chocolate rum cake and Jamaican coconut cake.

Rasta Mama’s Kitchen Caters for Young Professionals of Vacaville

Wear your favorite jersey to YPV’s March Madness Happy Hour! This networking opportunity will take place Thursday, March 21st from 7pm to 9pm at Luminous Media Group! Enjoy baller food, drinks, and the company of many of Vacaville’s young professionals.


We’re currently recruiting! YPV is an enthusiastic group of twenty to thirty somethings who come together to empower the generation of business leaders through professional development, networking, and community involvement. Our goal is to set the stage for professional success. Check out our website for more information: www.ypvacaville.com