Caribbean Seasonal Vegetable Stew

Caribbean seasonal vegetable stew – a detailed recipe cooking. Photo of the dish:Chef Christopher Sieversen Time: 55 min. The recipes use volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1 boiled to softness and diced large tuber potato
• 1 tbsp. diced fresh pineapple
• 3/4 Art. diced zucchini zucchini
• 3/4 Art. diced yellow zucchini
• 3/4 Art. diced red pepper
• 3/4 Art. diced yellow pepper
• 1 small habanero pepper (optional)
• 1 tbsp. coconut milk
• 1/4 Art. vegetable oil
• 1 chopped red onion
• 2 tbsp. l red curry paste or curry powder good qualities
• 3 tbsp. l chopped fresh ginger
• 2 bay leaves
• 3 chopped garlic cloves
• 2 tbsp. l chopped fresh cilantro
• Salt and ground black pepper

Recipes with similar ingredients: potatoes, zucchini, zucchini yellow, onions, garlic, ginger root, curry paste, bay leaf, cilantro, coconut milk, pineapple

Recipe preparation:

1. In a saucepan over medium heat, heat oil. Put red onion, garlic, ginger and fry, stirring occasionally, so that the vegetables do not burn. In 2 minutes add curry paste, pepper habanero, bay leaves and mix well. Put pepper both colors, mix again and cook for 2 minutes.
2. Add zucchini, pumpkin and pineapple, and cook another 2 minutes. On this The mixture should be well coated with oil. If vegetables start burn, reduce heat and add a little water so that the mixture does not burned from below. Add coconut milk and cilantro. Salt and pepper to taste. Reduce heat and simmer by lid and stirring occasionally, at least 1/2 hour
3. During cooking, you can adjust the level liquids by adding water or coconut milk to a consistency match the consistency of the stew. Add salt and pepper to taste. Serve with rice.