- Calories 105
- Caloriesfromfat 21%
- Fat 2.5g
- Satfat 0.4g
- Monofat 1.5g
- Polyfat 0.4g
- Protein 2.6g
- Carbohydrate 21.1g
- Fiber 5.7g
- Cholesterol 0.0mg
- Iron 1.4mg
- Sodium 465mg
- Calcium 64mg
West Indian Vegetable Curry
Becky Luigart-Stayner; Melanie J. Clarke
How to Make It
Step 1
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.
Step 2
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.
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jgoggin's Review
A good recipe, but not great. Used hot curry powder to give it a kick, and added 1/8 tsp. ground fennel seed. Served over brown rice and cooked an additional 15 minutes at the end. It was not bland, but just had no distinctive or memorable flavor.
thendricks's Review
I made this using sweet potatoes rather than the squash, and served over rice. It was not as flavorful as I had expected. It wasn't spicy at all - so we added some hot sauce. It was a decent and enjoyable meal, but not a keeper in my book.
charoulli's Review