Caribbean Vegetables Recipes

CARIBBEAN STYLE VEGETABLE STEW

Caribbean Style Vegetable Stew image

Provided by Food Network

Time 55m

Number Of Ingredients 16

Ingredients

1 large purple 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 pepper (optional)
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

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.

ROASTED VEG WITH CARIBBEAN DRESSING

Roasted Veg With Caribbean Dressing image

It's roasted veg livened up with some Caribbean flavours. You choose which veg you prefer, and whether or not you like to preboil. Suggestions for veg include regular potatoes, sweet potatoes, carrots, eggplant, turnips, onions and all sorts of squash. If you prefer to, you can parboil the harder longer cooking veggies (such as carrots) briefly before roasting them all together. It cuts down on the baking time. Instructions are outlined for both methods. Enjoy! Update: After NorthwestGal's review I realized I omitted the baking temperature, which is included now. Note that if you're using hard veg like carrots, they take quite some time unless you preboil (about 1 hr 15 total).

Provided by magpie diner

Categories Yam/Sweet Potato

Time 2h25m

Yield 5 serving(s)

Number Of Ingredients 13

Ingredients

10 cups assorted fresh vegetables, suitable for roasting
3 tablespoons soy sauce
1 tablespoon light oil (such as canola or grapeseed)
2 tablespoons red wine vinegar
1 tablespoon brown sugar, packed
1 onion, roughly chopped
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground pepper
2 teaspoons fresh gingerroot, grated
2 fresh garlic cloves, minced
1 fresh green chile, seeded and coarsley chopped (or leave the seeds in if you like it spicier)

Steps:

Preheat oven to 425 degrees.
Peel the veg that need peeling. Cut up your veg into chunks, slightly larger than bite sized. Keep the harder veg to one side.
Make the dressing by whisking the ingredients together in a bowl - or better yet, process until smooth in a blender or food processor. Set aside.
Parboiled route: Cook the harder veg briefly in plenty of lightly salted boiling water for about 2 minutes. Drain well. Combine all of the veg together, along with the dressing -- tossing well to coat. Place the veg in a single layer on a large, lightly oiled, baking sheet. Bake, stirring every 15 minutes or so, until all of the veg are tender - about 45 minutes.
Not parboiling: Bake the veg in sequence. Start by preparing a large baking tray with a light coating of oil. Place the potatoes (white potatoes) and carrots (or other hard veg) on the tray and bake for 15 minutes. Add the sweet potatoes, if using, and cook for another 15 minutes. (You're now at 30 min mark). Remove from the oven and transfer to a large bowl - adding in the rest of your veg and tossing with the dressing. Spread back onto the baking tray in a single layer and return to the oven - baking until all veg are tender, about 45 minutes. (You're now at 1hr 15). Stir occassionally to prevent sticking and watch closely for burning.

CARIBBEAN VEGETABLES

Caribbean Vegetables image

Make and share this Caribbean Vegetables recipe from Food.com.

Provided by Belgophile

Categories Caribbean

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
3 cups chopped peeled sweet potatoes (about 1 pound)
1/2 cup reduced-sodium fat-free chicken broth
1 tablespoon chopped fresh cilantro
1 tablespoon grated peeled fresh ginger
1/2 teaspoon chopped fresh parsley
1/2 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon salt
1/8 teaspoon black pepper
2 1/4 cups chopped zucchini

Steps:

Heat oil in a large nonstick skillet over medium-high heat. Add sweet potato; saute 5 minutes.
Add chicken broth and next 7 ingredients (chicken broth through pepper); cook 15 minutes or until potato is tender.
Add zucchini; cook 2 minutes.

Nutrition Facts : Calories 119.1, Fat 2.5, SaturatedFat 0.4, Sodium 135.1, Carbohydrate 22.9, Fiber 3.9, Sugar 5.4, Protein 2.5

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