Becky Luigart-Stayner; Melanie J. Clarke
7 servings (serving size: 1 cup)

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.

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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Ratings & Reviews

charoulli's Review

February 24, 2014
I personally loved this!! Very tasty! Served over white basmati rice. It was excellent!! Only thing is my husband said "Dinner with no meat??" So I guess I won't be making it on its own again ;)

jgoggin's Review

January 07, 2011
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

July 07, 2009
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.