I-tal Curry

Name: I-tal Curry
Prep time: 40 min
Total time: 40 min
Cuisine: Jamaica
Ingredients: ½ small green cabbage; 350 g/12 oz peeled and de-seeded pumpkin; 450 g/1 lb sweet potatoes; 450 g/1 lb potatoes (about 2 medium potatoes); 450 g/1 lb potatoes (about 2 medium potatoes); 2 tbsp vegetable oil; 1 scotch bonnet pepper, de-seeded and chopped; 1 tsp fresh thyme leaves; 1 spring onion; 6 allspice berries; 1 onion, chopped; 2 tsp curry powder; 2 garlic cloves, chopped; 1 red, green or yellow sweet pepper, de-seeded; 1 large carrot; 1 red, green or yellow sweet pepper, de-seeded; 1 red, green or yellow sweet pepper, de-seeded; 225 g/8 oz green beans or bodi (runner beans); ½ cauliflower; 225 g/8 oz green beans or bodi (runner beans); 225 g/8 oz green beans or bodi (runner beans); 125–225 ml/½-1 cup coconut milk; 1 tsp garam masala (see Cook’s tip) to serve (optional)

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
40 min

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

This is a basic vegetable curry, West Indian style. In keeping with Rastafarian tradition you might wish to try it without salt. Don’t use anything canned, either, as you want the purest, freshest food. Remember, ‘I-tal is vital’ so get started grating that coconut.

Ingredients

For the vegetables

450 g/1 lb potatoes (about 2 medium potatoes)

Americas
Jamaica
Main course
Vegan
Gluten-free
Caribbean

Method

Cut all the vegetables into 2.5-cm/1-inch pieces.
Heat the oil in a large skillet, add the spring onion, thyme, onion, allspice, garlic and curry. Keep stirring until lightly browned.
Add coconut milk, depending on amount of vegetables and to your taste, and mix in. Add the potatoes. Allow to cook for about 5 minutes.
Add the rest of the veg