Spicy Island Vegetable Stew

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Spicy Island Vegetable Stew

 

1 large 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 or Jalapeno pepper

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

 

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.