Тиквено зеленчуково къри яйца
Богата на бета-каротин, това ястие е отличен основен курс във вегетарианско ястие.
От книгата “автентичната ямайска кухня на Лусинда”, от Лусинда Скала Куин (Уили).
Източник: Mad Hungry, февруари 2011 г.
добив
Богата на бета-каротин, това ястие е отличен основен курс във вегетарианско ястие.
От книгата “автентичната ямайска кухня на Лусинда”, от Лусинда Скала Куин (Уили).
Източник: Mad Hungry, февруари 2011 г.
добив
27.04.2023 @ 00:13
This dish is an excellent main course in vegetarian cuisine, rich in beta-carotene. From the book “Authentic Jamaican Cuisine by Lucinda” by Lucinda Scala Quinn (Willie). The recipe yields 6 servings.
Ingredients:
– 3 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons curry powder
– 1/2 teaspoon cinnamon
– 1/2 teaspoon green ginger
– 1 teaspoon salt (optional)
– 1/2 teaspoon freshly ground black pepper
– 2 tomatoes, chopped
– 2/3 cup water
– 1 kilogram pumpkin, peeled and chopped
– 1 carrot, chopped
– 1 potato, chopped
– 1 green banana or Irish potato, chopped
– 1 whole Scotch bonnet pepper (preferably green)
Instructions:
1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, for 2 minutes. Add the garlic and cook for another minute. Add the curry powder, cinnamon, ginger, salt, and black pepper and cook, stirring, for 2 minutes. Add the tomatoes and stir until a thick, fresh sauce forms.
2. Add the water, scraping the bottom of the skillet to incorporate all the flavors. Add the pumpkin, carrot, potato, green banana, and Scotch bonnet pepper. Increase the heat to high and bring to a boil, stirring gently to combine the ingredients. Cover, reduce the heat to moderately low, and stir a few times until the vegetables are tender, about 20 minutes. Before serving, remove the Scotch bonnet pepper.