15 West Indian Recipes You’ll Want Tonight

West Indian Vegetable Curry

This colorful vegetable curry dish can be 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)

Directions

1. 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.

2. Add 1 cup broth, scraping pan to loosen browned bits. Add remaining 1 cup broth and carrot; sauté 5 minutes.

3. 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.

Source: CookingLight.com