Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 1

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.

Victoria Abbott Riccardi
Recipe by Cooking Light October 2007

Gallery

Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
7 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Untangling My Chopsticks: A Culinary Sojourn in Kyoto

Nutrition Facts

105 calories; calories from fat 21%; fat 2.5g; saturated fat 0.4g; mono fat 1.5g; poly fat 0.4g; protein 2.6g; carbohydrates 21.1g; fiber 5.7g; cholesterol 0mg; iron 1.4mg; sodium 465mg; calcium 64mg.
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