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.
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- Prep time
- 20 min
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- Cook time
- 24 min
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- Servings
- 4 Servings
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- Serving size
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1/4 recipe
Ingredients
Ingredients
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vegetable oil
- 1 tbsp
- 1 tbsp
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onion(s) (chopped)
- 1
- 1
-
-
garlic (minced)
- 2 clove
- 2 clove
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gingerroot (freshly minced)
- 1 tbsp
- 1 tbsp
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medium zucchini (cut into 1/2-inch dice)
- 1
- 1
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jalapeño or serrano chili pepper (seeded and minced)
- 1
- 1
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medium all-purpose potato (peeled and cut into 1/2-inch dice)
- 1
- 1
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good-quality curry powder
- 1 tbsp
- 1 tbsp
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chickpeas, drained and rinsed
- 1 can
- 1 can
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tomatoes (chopped)
- 1
- 1
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water or vegetable stock
- 1/2 cup
- 1/2 cup
-
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green onion (scallion) (chopped)
- 6
- 6
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Juice of 1 lemon
- 1
- 1
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Recommended for You
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Verduras al curry de Trinidad
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Indian Vegetable Curry
20 min20 min4 -
Curry hindú de Vegetales
20 min20 min4
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.
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Season with lemon juice and serve.