West Indian Vegetable Curry

Name: West Indian Vegetable Curry
Yield: 7 servings (serving size: 1 cup)
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)

3 Reviews

ADD YOUR REVIEW

Becky Luigart-Stayner; Melanie J. Clarke

Yield

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.

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)

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.

Untangling My Chopsticks: A Culinary Sojourn in Kyoto

Ratings & Reviews

charoulli's Review

2014-02-24T08:29:11-05:00 jgoggin

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

2011-01-06T23:05:11-05:00 thendricks

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

2009-07-07T19:20:58-04:00 charoulli

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.

West Indian Vegetable Curry

Ingredients

How to Make It

You May Like

Build-a-Meal

Read More

Ratings & Reviews

charoulli's Review

jgoggin's Review

thendricks's Review

West Indian Vegetable Curry

Ingredients

Nutritional Information

How to Make It

You May Like

Build-a-Meal

Read More

Sign Up for our Newsletter

Ratings & Reviews

Sign Up for our Newsletter