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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
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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
-
Total Fat
6g
- Saturated Fat 0.5g
- Sodium 125mg
-
Total Carbohydrate
35g
- Dietary Fiber 8g
- Total Sugars 8g
- Protein 8g
- Potassium 690mg
- Phosphorous 175mg
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
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