Trinidadian Curry Vegetables

Trinidadian Curry Vegetables
Source: The American Diabetes Association Vegetarian Cookbook. Recipe Credit: . Photo Credit: Renee Comet.
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
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1/4 recipe
  • Amount per serving Calories 210

  • Total Fat 6g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 125mg
  • Total Carbohydrate 35g
    • Dietary Fiber 8g
    • Total Sugars 8g
  • Protein 8g
  • Potassium 690mg
  • Phosphorus 180mg
Ingredients

Ingredients

  • vegetable oil
    1 tbsp
  • onion(s) (chopped)
    1
  • garlic (minced)
    2 clove
  • gingerroot (freshly minced)
    1 tbsp
  • medium zucchini (cut into 1/2-inch dice)
    1
  • jalapeño or serrano chili pepper (seeded and minced)
    1
  • medium all-purpose potato (peeled and cut into 1/2-inch dice)
    1
  • good-quality curry powder
    1 tbsp
  • chickpeas, drained and rinsed
    1 can
  • tomato(es) (chopped)
    1
  • water or vegetable stock
    1/2 cup
  • green onion (scallion) (chopped)
    6
  • Juice of 1 lemon
    1
Directions

Directions

  1. Heat oil over medium heat in a large saucepan. Sauté onion, garlic, and ginger for 2 minutes, stirring well.

  2. 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.

  3. Season with lemon juice and serve.

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