West Indian Vegetable Curry

West Indian Vegetable Curry
Photo by Becky Luigart-Stayner

Ingredients

  • 1 habanero pepper
  • ¼ cup chopped green onions
  • 1 1/3 cups (1/4-inch-thick) slices carrot
  • 1 cup chopped yellow onion
  • 1 ½ teaspoons curry powder
  • 1 teaspoon kosher salt
  • 2 cups organic vegetable broth (such as Swanson Certified Organic), divided
  • + 8 more ingredients
    • 3 garlic cloves, minced
    • 1 tablespoon olive oil
    • Cooking spray
    • 1 tablespoon chopped fresh thyme
    • 1 cup chopped red bell pepper
    • 2 medium zucchini, halved lengthwise and sliced (about 3 cups)
    • 3 cups cubed peeled calabaza or hubbard squash (about 1 pound)
    • 1 ½ cups chopped plum tomato

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

View full recipe at My Recipes

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