West Indian Vegetable Curry

West Indian Vegetable Curry Recipe
Becky Luigart-Stayner; Melanie J. Clarke
This vegetable curry dish is often served over rice or with coo-coo, the Caribbean rendition of soft polenta.  Calabaza, also called West Indian pumpkin, has a brilliant orange, firm, sweet flesh, much like acorn or butternut squash.

Yield:

7 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 105
Caloriesfromfat 21 %
Fat 2.5 g
Satfat 0.4 g
Monofat 1.5 g
Polyfat 0.4 g
Protein 2.6 g
Carbohydrate 21.1 g
Fiber 5.7 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 465 mg
Calcium 64 mg

Ingredients

1 tablespoon olive oil
Cooking spray
1 cup chopped yellow onion
1 cup chopped red bell pepper
1/4 cup chopped green onions
1 tablespoon chopped fresh thyme
1 1/2 teaspoons curry powder
1 teaspoon kosher salt
3 garlic cloves, minced
2 cups organic vegetable broth (such as Swanson Certified Organic), divided
1 1/3 cups (1/4-inch-thick) slices carrot
1 habanero pepper
3 cups cubed peeled calabaza or hubbard squash (about 1 pound)
1 1/2 cups chopped plum tomato
2 medium zucchini, halved lengthwise and sliced (about 3 cups)

Preparation

Heat oil in a large Dutch oven coated with cooking spray over medium-high heat. Add yellow onion and next 6 ingredients (through garlic) to pan; sauté 5 minutes or until vegetables are tender. Add 1 cup broth, scraping pan to loosen browned bits. Add remaining 1 cup broth and carrot; sauté 5 minutes.

Pierce habanero with a fork; add to pan. Stir in squash, tomato, and zucchini; bring to a boil. Reduce heat, and simmer 10 minutes. Discard habanero; simmer 15 minutes or until vegetables are tender.

Note:

Victoria Abbott Riccardi,

Untangling My Chopsticks: A Culinary Sojourn in Kyoto

October 2007
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