West Indian Vegetable Curry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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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) |
Directions:
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.
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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