West Indian Vegetable Curry
Hindu immigrant workers brought wet and dry curry mixtures to Trinidad and Tobago. Here a habanero pepper is added for a brief time while the mixture simmers to impart subtle heat without overpowering the dish. Calabaza, also called West Indian pumpkin, has a brilliant orange, firm, sweet flesh, much like acorn or butternut squash. This vegetable dish is often served over rice or with coo-coo, the Caribbean rendition of soft polenta.
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)
Preparation
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.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.
Cooking Light, OCTOBER 2007
