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carrot cauliflower beans onion tomato stalks of scallion clove garlic either chicken thyme salt cumin Coriander Curry ketchup olive oil
Viewed: 38 - Published at: 6 years agoIngredients
- 1 Carrot
- 1 Cauliflower
- 1 Yucca
- 1 lb Okra
- 1 can Lima beans
- 1 Onion
- 1 Tomato
- 2 Stalks of scallion
- 3 clove Garlic
- 2 cup Stock (either chicken or vegetable)
- 1 Thyme
- 1 dash Of salt
- 1 tsp Cumin
- 1 tsp Coriander
- 1 tbsp Curry (Jamaican)
- 1 tsp Ketchup
- 1 tsp Olive oil
Method
- Cut the skin off of the Yucca and then cut it into cubes.
- Cut up the carrots, and cauliflower.
- Set to the side for the cooking process.
- Dice the onion, scallion and the 3 cloves of garlic and cut up the tomato.
- In a large saucepan, add the oil, onion and garlic on a low flame for about 2 minutes.
- Take one tbls of curry and add it to the pan, making sure all of the onion and garlic is covered.
- Add in the Tomatoe, scallions, thyme, ketchup, dash of salt, coriander and cumin.
- Mix well and cover for 5 minutes.
- Add in the stock and stir well.
- Add the yucca, carrots and Lima beans then cover for 5 minutes.
- Increase the flame and stir the vegetables until they are covered in sauce, then cover for 7 minutes.
- Chop up the okra and add it to the pot and then cover.
- Cook for an additional 7 to 8 minutes as needed (making sure to stir in the okra).
