Caribbean Style Vegetable Stew Recipes

VEGAN CARIBBEAN STEW

Steps:

• Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low; cover and simmer until rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• Place collard greens and 2 peeled whole garlic cloves in a pot; add enough water to cover. Boil until collards are tender, about 15 minutes. Drain.
• Combine okra, tomatoes, chayote squash, and 2 crushed garlic cloves in a separate large pot; bring to a boil and cook until okra has thawed, about 5 minutes. Reduce to a simmer; season with ground ginger, dill weed, ground cumin, and cilantro to taste. Add collard greens; simmer until flavors have blended, at least 40 minutes (1 hour for best flavor).
• Mash kidney beans together with tomato paste in a bowl; add to the stew. Stir in cooked rice and mix well. Add a spoonful of flour to thicken, if desired. Adjust seasonings to taste.

JAMAICAN LENTIL STEW WITH COCONUT

Steps:

• Make a thick paste by mashing ginger and garlic together using a pestle and mortar or a small bowl and the heel of a wooden spoon.
• Heat vegetable oil over medium heat in a large saucepan, add the onion and saute until transparent.
• Add the garlic ginger paste and saute another 2 minutes until fragrant; lower heat and stir constantly to avoid burning the paste.
• Add the spices and saute for a minute more.
• Stir in the coconut milk, stock, lentils, sweet potato and pumpkin puree.
• Simmer over medium - low heat for 40 - 50 minutes or until sweet potato is soft and almost melting into the stew. Be sure to stir occasionaly.
• Before serving, stir in the red curry paste if you are using it or adjust seasoning with black pepper.
• NOTE: The stew has a creamy texture and is thick with lentils, sweet potato and pumpkin that melt into a delictable base. If you prefer a lighter soup then add more stock to thin the base, or try adding more cocount milk for a very savory and unique taste.

CARIBBEAN VEGETABLE STEW

Steps:

• In a stock pot or soup pot, heat oil over medium heat; saute onions for 4-5 minutes.
• Add the cabbage and chile or cayenne; saute, stirring often, for about 8 minutes or until the onion is transparent.
• Add the grated ginger and water; cover, and bring to a boil.
• Uncover and add the sweet potatoes and salt to taste; simmer for 5-6 minutes or until the potatoes are barely tender.
• Add the tomatoes, okra, and lime juice.
• Continue to simmer for about 15 minutes or until all the vegetables are tender.
• Add in the cilantro and more salt if needed; stir to combine.
• Ladle soup into individual bowls; sprinkle with chopped peanuts and enjoy.

CARIBBEAN VEGETABLE STEW

Steps:

• In a nonreactive soup pot, saute the onions in the oil on medium heat for 4 or 5 minutes. Add the cabbage and the chile or cayenne and continue to saute, stirring often, until the onions are translucent, about 8 minutes.
• Add the grated ginger and the water, cover the pot, and bring to a boil. Stir in the sweet potatoes, sprinkle with salt, and simmer for 5 or 6 minutes, until the potatoes are barely tender. Add the tomatoes, okra, and lime juice. Simmer until all of the vegetables are tender, about 15 minutes. Stir in the cilantro and add more salt to taste.
• Sprinkle the stew with chopped peanuts. Top with a few sprigs of cilantro, if you like.
• Serve the stew on rice or with a fresh crusty bread

CARIBBEAN STYLE VEGETABLE STEW

Steps:

• 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.