Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable Oil
2 Garlic Cloves; finely
-chopped
2 tb Fresh Ginger Root; chopped
1 sm Hot Fresh Pepper; finely
-chopped
1 tb West Indian Curry powder or
-more to taste
1 pn EACH: Allspice; Cinnamon;
-Nutmeg
1 ea Onion; coarsely chopped
28 oz Plum Tomatoes (796 ml can);
-pureed
2 ea Potatoes; peeled; in 1-inch
-pieces
1 lg Sweet Potato; peeled; in
-1-inch pieces
2 ea Carrots; peeled; sliced
2 ea Ears Corn; cut in rounds
2 ea Ripe Plantains; peeled in
-chunks
14 oz Coconut Milk (400 ml can)
-(about 1 1/2 cups)
19 oz Chick Peas (540 ml can);
-drained
X Salt and Pepper to
-taste
1/2 c Fresh Coriander; chopped

JUMP UP VEGETABLE CURRY

Serve over steamed rice or couscous. West Indian curry powder is sold
in Kensington Market and some supermarkets.

Heat oil in large deep skillet or dutch iven. Add garlic, ginger and
hot pepper. Cook 30 seconds. add curry and spices; cook 30 seconds
more. Add onions, pureed tomatoes; bring to boil. Add potatoes and
sweet potatoes; cook covered 10 minutes. add carrots, corn and
plantains. Cook 15 minutes.

Add coconut milk and chick peas. Cover, cook gently 10 minutes , until
vegetables are tender. Season to taste. Sprinkle with fresh coriander;
serve over rice or couscous.

Makes 6 servings.

From An Article: Fire Up Festival feeling in Quick Cuisine by Bonnie
Stern in the Toronto Star, 26 July, 1995.

Transcribed By: S. Lefkowitz

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