Trinidadian Curry Vegetables

Spicy, zesty, full of intense palate pleasing taste and aroma, this tropical stew will please everyone. Make a double batch and enjoy it all week.

Serves 4
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger root, fresh minced
1 medium zucchini cut into half-inch dice
1 jalapeno or Serrano chili, seeded, minced
1 medium all-purpose potato, peeled, cut into half-inch dice
1 tablespoon good-quality curry powder
1 (15-ounce) can chick peas, drained and rinsed
1 tomato, chopped
1/2 cup water or vegetable stock
6 scallions, chopped
Juice of 1 lemon

Heat oil over medium heat in a large saucepan. Sauté onion, garlic and ginger for 2 minutes, stirring well.

Add zucchini, chili pepper and potato and sauté for 2 minutes longer. Add curry powder, chick peas, tomato, water or vegetable stock and scallions. Simmer for 20 minutes until potato is cooked through and a light sauce is formed.

Season with lemon juice and serve.

Per serving: 200 calories, 21 percent calories from fat, 5 grams total fat, 0 grams saturated fat, 0 milligrams cholesterol, 33 grams carbohydrates, 7 grams total fiber, 6 grams total sugars, 27 grams net carbs, 8 grams protein, 37 milligrams sodium