This mild, soupy side dish hails from the Caribbean, where it's often made with sweet calabaza squash and served alongside or stuffed into the tortillalike Indian flatbread roti. While roti is traditional, whole wheat tortillas or pitas are great accompaniments for sopping up the liquid. Serve with lime wedges and rice.
Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 15 seconds, stirring constantly. Add spice mixture; cook 30 seconds, stirring constantly. Add potato, squash, and bell pepper, stirring to coat with spice mixture; cook 1 minute, stirring constantly. Stir in water and coconut milk, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potato is tender. Sprinkle with cilantro.
Very good. Surprised nobody has made it yet. The consistency & yellow color from the turmeric is a bit concerning out of the gate, I was afraid after it was done that it wouldn't be any good; but once we tasted it, we enjoyed it very much. A bit on the soupy texture. A little rice in the bowl on the side is a nice touch. I'd give it 4 1/2 stars if that were an option. Also, leftovers were great!
The spice flavors and scents blended in an amazing way! We just had this and we're thrilled with the recipe. It's a bit of a new flavor profile, but I really look forward to making this recipe again.Made some brown rice, and we had whole wheat tortilla alongside.
I thought that the curry taste in this was slightly bitter, and although the potatoes and squash offset that bitterness somewhat, the flavors in this dish didn't complement each other. Not very interesting either.