Caribbean Vegetables Recipes

CARIBBEAN STYLE VEGETABLE STEW

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.

ROASTED VEG WITH CARIBBEAN DRESSING

Steps:

• Preheat oven to 425 degrees.
• Peel the veg that need peeling. Cut up your veg into chunks, slightly larger than bite sized. Keep the harder veg to one side.
• Make the dressing by whisking the ingredients together in a bowl - or better yet, process until smooth in a blender or food processor. Set aside.
• Parboiled route: Cook the harder veg briefly in plenty of lightly salted boiling water for about 2 minutes. Drain well. Combine all of the veg together, along with the dressing -- tossing well to coat. Place the veg in a single layer on a large, lightly oiled, baking sheet. Bake, stirring every 15 minutes or so, until all of the veg are tender - about 45 minutes.
• Not parboiling: Bake the veg in sequence. Start by preparing a large baking tray with a light coating of oil. Place the potatoes (white potatoes) and carrots (or other hard veg) on the tray and bake for 15 minutes. Add the sweet potatoes, if using, and cook for another 15 minutes. (You're now at 30 min mark). Remove from the oven and transfer to a large bowl - adding in the rest of your veg and tossing with the dressing. Spread back onto the baking tray in a single layer and return to the oven - baking until all veg are tender, about 45 minutes. (You're now at 1hr 15). Stir occassionally to prevent sticking and watch closely for burning.

CARIBBEAN VEGETABLES

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add sweet potato; saute 5 minutes.
• Add chicken broth and next 7 ingredients (chicken broth through pepper); cook 15 minutes or until potato is tender.
• Add zucchini; cook 2 minutes.