Caribbean Coconut Curry Vegetables


I make this dish as part of a catering menu with a Caribbean theme. The flavors are a great complement to Jerk Chicken, and the veggies can stand on their own as a meatless meal. Serve with cooked rice.
1 tablespoon butter
1 tablespoon flour
1 1/3 quart diced pumpkin or butternut squash
1 1/3 diced medium zucchini
2/3 quart unpeeled diced eggplant
1 1/3 cup carrots peeled and diced
4 cloves garlic minced
1 habanero pepper (stems & seeded removed)
1 cup coconut shredded
2/3 tablespoon curry powder
1/3 teaspoon salt
1/3 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon cayenne
2 cups coconut milk
1 Prepare a roux by melting butter then stirring in flour. Cook 3- 5 minutes, stirring constantly, until thick.

2 Mix in coconut milk. Remove from heat.

3 In a large saucepan, combine the rest of the ingredients and bring to a boil, lower heat and simmer 15-20 minutes until vegetables are cooked.

4 Add coconut milk sauce and cook 2-5 minutes.

5 Serve over cooked rice.

servings  use metric
original recipe yield: 8 Servings

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