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Trinidadian Curry Vegetables
20 min prep time
24 min cook time
4servings
Recipe by
Steven Petusevsky
Source
The American Diabetes Association Vegetarian Cookbook
Photo by
Renee Comet
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 160
- % Daily value*
-
Total Fat
5g
6%
- Saturated Fat 0.5g 3%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 210mg 9%
-
Total Carbohydrate
27g
10%
- Dietary Fiber 6g 21%
- Total Sugars 6g
- Added Sugars 0g 0%
- Protein 6g
- Potassium 660mg 14%
Ingredients
vegetable oil
1 tbsp
onion(s) (chopped)
1 med
garlic (minced)
2 clove
fresh ginger (freshly minced)
1 tbsp
zucchini (cut into 1/2-inch dice)
1 med
jalapeño or serrano chili pepper (seeded and minced)
1 whole
all-purpose potatoes (peeled and cut into 1/2-inch dice)
1 med
good-quality curry powder
1 tbsp
chickpeas (garbanzo beans) (drained and rinsed)
1 (15-ounce) can
tomato(es) (chopped)
1 med
water (or low-sodium vegetable stock)
1/2 cup
green onion (scallion) (chopped)
6 stalks
lemon juice
2 tbsp
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