Ital Curry Stew Recipes

ITAL STEW

Steps:

• Pour the water and coconut milk into a large saucepan and bring to the boil.
• Once the liquid has reached boiling point reduce the heat to medium then add the scallion, tomato, thyme, coriander/cilantro, onion, garlic. pimento berries and bay leaves.
• Simmer for 5 minutes
• Add the sweet potato, dasheen, carrots along with 1 cup of pumpkin and 1 plantain while stirring the saucepan
• Add the spices - turmeric, black pepper, pink salt (if you are using it) and stir once more.
• Bring the saucepan to a final rolling boil before reducing the flame to medium/low.
• Toss a scotch bonnet into the saucepan (prick it if you want heat)
• Cover the saucepan and simmer for 25 minutes. After this time you will notice the stew thicken from the vegetables breaking down
• Fold in the remaining plantain, pumpkin and cho cho so they cook evenly.
• Cover the saucepan with a lid again and cook the vegetables for 15 minutes until soft
• Remove the thyme stems, scotch bonnet, pimento berries, scallion and bay leaves before serving

ITAL CURRY STEW

Steps:

• preparation.
• 1. cut potato, cho cho, carrots, and turnip in cubes.
• 2. slice onion
• 2. saute sliced onion in frying pan, cook until tender.
• 3. add water, carrots, cho cho, turnip, and potato.
• 3. add curry powder, whole scotch pepper, garlic, thyme and ginger.
• 4. add 1 cup coconut milk and soy margarine until sauce gets creamy.
• serve with rice.
• Recipe by Ras Joseph.

SPICY BEEF CURRY STEW FOR THE SLOW COOKER

Steps:

• Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and season with curry powder. Mix in the diced tomatoes and juice.
• Place the onion in the bottom of a slow cooker, and layer with the browned beef. Scoop the skillet mixture into the slow cooker, and mix in the beef broth.
• Cover, and cook 6 to 8 hours on Low.