Ital Curry Stew Recipes

ITAL CURRY STEW

Ital Curry Stew image

Because i am a vegetarian i think it would be great to help other people eat and drink heathy! Parents and alot of kids today are very overweight from all this fast food! so Parents teach your kids to eat fruits and vegetables! I love this recipe and i am sure you will! Remember ITAL IS VITAL! One universal love to you all!

Provided by ItalandVegan World.

Categories Stew

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 14

Ingredients

2 carrots
1 small turnip
1 idaho potato
1 cho cho (choyote)
1 garlic clove
2 tablespoons coconut oil
1 medium onion
1 1/2 tablespoons curry powder
2 springs thyme
1 cup water
1 cup coconut milk
1 teaspoon soy margarine
1 scotch bonnet pepper
1/3 chopped ginger

Steps:

preparation.
1. cut potato, cho cho, carrots, and turnip in cubes.
2. slice onion
2. saute sliced onion in frying pan, cook until tender.
3. add water, carrots, cho cho, turnip, and potato.
3. add curry powder, whole scotch pepper, garlic, thyme and ginger.
4. add 1 cup coconut milk and soy margarine until sauce gets creamy.
serve with rice.
Recipe by Ras Joseph.

Nutrition Facts : Calories 583.5, Fat 42.8, SaturatedFat 35.5, Sodium 177, Carbohydrate 49.6, Fiber 10.6, Sugar 17.6, Protein 8.6

ITAL STEW

Ital Stew image

Delicious one pot Jamaican style ital stew is wholesome, plant based and filling.

Provided by Charla

Categories Main Entree

Time 1h10m

Number Of Ingredients 19

Ingredients

2 cups pumpkin (chopped (260g))
1 medium sized carrot (chopped)
1 medium sweet potato (chopped)
2 yellow plantains (chopped)
1 small dasheen (chopped)
1 cup of cho cho (130g)
2 cups of coconut milk (400ml)
2 cups of water (400ml)
4 sprigs thyme
¼ cup of coriander/cilantro (chopped (5g))
1 small onion (chopped)
3 garlic cloves (minced)
2 scallion (ends removed)
1 large tomato (chopped)
2 bay leaves
1 tsp black pepper
1/2 tsp turmeric
6 pimento berries (allspice)
Pink salt (if using to taste, or any unrefined salt i.e kosher, sea salt)

Steps:

Pour the water and coconut milk into a large saucepan and bring to the boil.
Once the liquid has reached boiling point reduce the heat to medium then add the scallion, tomato, thyme, coriander/cilantro, onion, garlic. pimento berries and bay leaves.
Simmer for 5 minutes
Add the sweet potato, dasheen, carrots along with 1 cup of pumpkin and 1 plantain while stirring the saucepan
Add the spices - turmeric, black pepper, pink salt (if you are using it) and stir once more.
Bring the saucepan to a final rolling boil before reducing the flame to medium/low.
Toss a scotch bonnet into the saucepan (prick it if you want heat)
Cover the saucepan and simmer for 25 minutes. After this time you will notice the stew thicken from the vegetables breaking down
Fold in the remaining plantain, pumpkin and cho cho so they cook evenly.
Cover the saucepan with a lid again and cook the vegetables for 15 minutes until soft
Remove the thyme stems, scotch bonnet, pimento berries, scallion and bay leaves before serving

Nutrition Facts : Calories 673 kcal, Sugar 13 g, Sodium 110 mg, Fat 53 g, SaturatedFat 44 g, Carbohydrate 53 g, Fiber 7 g, Protein 6 g, ServingSize 1 serving

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