Best Caribbean Vegetable Stew 107090 Recipes

Caribbean Style Vegetable Stew image

Provided by Food Network

Time 55m

Number Of Ingredients 16

1 large purple potato cooked until tender, then cubed
1/4 cup vegetable oil
1 red onion, chopped
3 cloves garlic, chopped fine
3 tablespoons fresh chopped ginger
2 tablespoons red curry paste or substitute a high-quality curry powder
1 small habanero pepper (optional)
2 bay leaves
3/4 cup diced red pepper
3/4 cup diced yellow pepper
3/4 cup diced zucchini
3/4 cup diced yellow squash
1 cup diced fresh pineapple
1 cup coconut milk
2 tablespoons chopped fresh cilantro
Salt and pepper

Steps:

In a saucepot, heat oil over medium-high heat. Add red onion, garlic and ginger, stirring continuously so as not to burn. After 2 minutes add the curry paste, habanero and bay leaves until well incorporated. Add peppers and stir again cooking for 2 minutes. Add zucchini and squash and cook for another 2 minutes. The mixture should be well coated at this point. If it starts to burn, lower the heat and add a little water to stop the burning on the bottom of the pan. Add the coconut milk and cilantro. Salt and pepper to taste. Lower the heat and simmer, covered, for at least a 1/2 hour, stirring occasionally.
During the cooking process you can adjust the balance of moisture by adding water or coconut milk so the consistency stays stew like. Adjust the salt and pepper to taste.
Serve over rice.

Caribbean Vegetable Stew image

Provided by ratherbeswimmin

Categories Stew

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups chopped onions
2 tablespoons vegetable oil
3 cups chopped cabbage
1 fresh chili peppers, minced or 1/4 teaspoon cayenne
1 tablespoon grated fresh ginger
2 cups water
3 cups diced sweet potatoes (3/4 inch cubes)
salt
2 cups chopped fresh tomatoes
2 cups sliced okra, fresh or frozen
3 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
chopped peanuts

Steps:

In a stock pot or soup pot, heat oil over medium heat; saute onions for 4-5 minutes.
Add the cabbage and chile or cayenne; saute, stirring often, for about 8 minutes or until the onion is transparent.
Add the grated ginger and water; cover, and bring to a boil.
Uncover and add the sweet potatoes and salt to taste; simmer for 5-6 minutes or until the potatoes are barely tender.
Add the tomatoes, okra, and lime juice.
Continue to simmer for about 15 minutes or until all the vegetables are tender.
Add in the cilantro and more salt if needed; stir to combine.
Ladle soup into individual bowls; sprinkle with chopped peanuts and enjoy.