CHEF JEFF — ONE BYTE AT A TIME: Trinidadian VeggiesGive veggies a Caribbean flavor with this curry.
By: Herald Staff Report,
Give veggies a Caribbean flavor with this curry.
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.
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