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; ¼ cup chopped green onions; 1 tablespoon chopped fresh thyme; 1 ½ teaspoons curry powder; 1 teaspoon kosher salt; 3 garlic cloves, minced; 2 cups organic vegetable broth (such as Swanson Certified Organic), divided; 1 ⅓ cups (1/4-inch-thick) slices carrot; 1 habanero pepper; 3 cups cubed peeled calabaza or hubbard squash (about 1 pound); 1 ½ cups chopped plum tomato; 2 medium zucchini, halved lengthwise and sliced (about 3 cups)

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charoulli

02/24/2014

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

01/06/2011

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

07/07/2009

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.

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West Indian Vegetable Curry

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