CHEF JEFF — ONE BYTE AT A TIME: Trinidadian Veggies

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Give veggies a Caribbean flavor with this curry.

Trinidadian Veggies

1 tablespoon vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 tablespoon ginger root, fresh minced

1 medium zucchini cut into ½-inch dice

1 jalapeno or serrano chili, seeded, minced

1 medium potato, peeled, cut into ½-inch dice

1 tablespoon curry powder

1 15-ounce can chickpeas, drained and rinsed

1 tomato, chopped

½ cup water or vegetable stock

6 scallions, chopped

Juice of 1 lemon

Heat oil over medium heat in large saucepan. Saute onion, garlic and ginger for 2 minutes. Stir. Add zucchini, chili pepper and potato. Saute for 2 minutes. Add curry powder, chickpeas, tomato, water or stock and scallions. Simmer until potato is cooked through and light sauce forms. Season with lemon juice. Serve.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, jeff tiedeman, one byte at a time, trinidadian veggies, features, food, recipes, curry