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