Jump up vegetable curry

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable Oil
2 Garlic Cloves; finely chopped
2 tablespoons Fresh Ginger Root; chopped
1 small Hot Fresh Pepper; finely chopped
1 tablespoon West Indian Curry powder or more to taste
1 pinch EACH: Allspice; Cinnamon; Nutmeg
1 each Onion; coarsely chopped
28 ounces Plum Tomatoes (796 ml can); pureed
2 eaches Potatoes; peeled; in 1-inch pieces
1 large Sweet Potato; peeled; in 1-inch pieces
2 eaches Carrots; peeled; sliced
2 eaches Ears Corn; cut in rounds
2 eaches Ripe Plantains; peeled in chunks
14 ounces Coconut Milk (400 ml can) (about 1 1/2 cups)
19 ounces Chick Peas (540 ml can); drained
X Salt and Pepper to taste
½ cup Fresh Coriander; chopped

Directions

JUMP UP VEGETABLE CURRY

Serve over steamed rice or couscous. West Indian curry powder is sold in Kensington Market and some supermarkets.

Heat oil in large deep skillet or dutch iven. Add garlic, ginger and hot pepper. Cook 30 seconds. add curry and spices; cook 30 seconds more. Add onions, pureed tomatoes; bring to boil. Add potatoes and sweet potatoes; cook covered 10 minutes. add carrots, corn and plantains. Cook 15 minutes.

Add coconut milk and chick peas. Cover, cook gently 10 minutes , until vegetables are tender. Season to taste. Sprinkle with fresh coriander; serve over rice or couscous.

Makes 6 servings.

From An Article: Fire Up Festival feeling in Quick Cuisine by Bonnie Stern in the Toronto Star, 26 July, 1995.

Transcribed By: S. Lefkowitz

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