How to Make Trinidadian Curry Vegetables
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.
20 min prep time
24 min cook time
4servings
1/4 recipe
Print Recipe >
Step-By-Step Instructions:
- Heat oil over medium heat in a large saucepan. Sauté onion, garlic, and ginger for 2 minutes, stirring well.
- 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.
Nutrition facts
4 Servings
-
Serving Size
1/4 recipe
-
Amount per serving
Calories
210
- % Daily value*
-
Total Fat
6g
8%-
Saturated Fat
0.5g
3% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
125mg
5% -
Total Carbohydrate
35g
13%-
Dietary Fiber
8g
29% -
Total Sugars
8g
-
Dietary Fiber
-
Protein
8g
-
Potassium
690mg
15%
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 low-sodium vegetable stock)
1/2 cup
green onion (scallion) (chopped)
6
Juice of 1 lemon
1