Jump Up Vegetable Curry Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable Oil,
2: Garlic Cloves, finely chopped
2 tbsp: Fresh Ginger Root, chopped
1 small: Hot Fresh Pepper, finely chopped
1 tbsp: West Indian Curry powder or more to taste,
1 pinch: EACH: Allspice, Cinnamon; Nutmeg
1 each: Onion, coarsely chopped
28 ounce: Plum Tomatoes (796 ml can), pureed
2 each: Potatoes, peeled; in 1-inch pieces
1 large: Sweet Potato, peeled; in 1-inch pieces
2 each: Carrots, peeled; sliced
2 each: Ears Corn, cut in rounds
2 each: Ripe Plantains, peeled in chunks
14 ounce: Coconut Milk, (400 ml can) (about 1 1/2 cups)
19 ounce: Chick Peas (540 ml can), drained
X Salt and Pepper to taste,
1/2 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
Source from luhu.jp
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
Source from luhu.jp