Trinidadian Curry Vegetables
Summary
Spicy, zesty, and full of intense palate-pleasing taste and aroma, this tropical stew will please everyone. Make a double batch and enjoy it all week.
-
- Prep time
- 20 min
-
- Cook time
- 24 min
-
- Servings
- 4 Servings
-
- Serving size
-
1/4 recipe
Ingredients
Ingredients
- vegetable oil
- 1 tbsp
- 1 tbsp
- onion(s) (chopped)
- 1
- 1
- garlic (minced)
- 2 clove
- 2 clove
- gingerroot (freshly minced)
- 1 tbsp
- 1 tbsp
- medium zucchini (cut into 1/2-inch dice)
- 1
- 1
- jalapeño or serrano chili pepper (seeded and minced)
- 1
- 1
- medium all-purpose potato (peeled and cut into 1/2-inch dice)
- 1
- 1
- good-quality curry powder
- 1 tbsp
- 1 tbsp
- chickpeas, drained and rinsed
- 1 can
- 1 can
- tomato(es) (chopped)
- 1
- 1
- water or vegetable stock
- 1/2 cup
- 1/2 cup
- green onion (scallion) (chopped)
- 6
- 6
- Juice of 1 lemon
- 1
- 1
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Directions
Directions
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Heat oil over medium heat in a large saucepan. Sauté onion, garlic, and ginger for 2 minutes, stirring well.
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Add zucchini, jalapeño pepper, and potato and sauté for 2 minutes longer. Add curry powder, chickpeas, tomato, water or vegetable stock, and scallions. Simmer for 20 minutes until potato is cooked through and a light sauce is formed.
-
Season with lemon juice and serve.