Vegetarian

Chickpea and Potato Curry, Caribbean Style

From Khadija Ali of Tiffin's, Port of Spain
Potato Chana Curry

The foods of Trinidad are such an amalgam, not only of the produce and cooking styles of Africans, Amer-Indians, Indians, Syrians, Chinese, Spanish, Portuguese, and French but also of different periods in the food histories of all those involved.

Vegetarian

Trinidad

Carribean

Pumpkin or Hubbard Squash Cooked with Bengali Seasonings

Bangali Kaddu – Madhur Jaffrey’s World Vegetarian

I make this with both pumpkin and Hubbard squash. From a 3 -pound segment with skin, I am usually left with about 2 pounds of seedless, skinless flesh.

You may serve this with most Indian meals. For a more elaborate meal with an international feel, I like to put this dish together with Palestinian Rice with Lentils and Browned Onions (page 404), Sliced Tomatoes in a Tomato Sauce (page 303), some greens, such as Sautéed Spinach with Dill and Onion (page 225), and a yogurt relish or cheese dish.

Indian

Vegetarian

Curried Green Beans

A perfect curry to serve with fish or chicken. Blanched cauliflower or broccoli florets can be used in this recipe, too.

Curry

Vegetarian

Indian

Trinidadian Mango Curry

From Tiffin's, Port of Spain

Somewhere between a curry and a sweet chutney, this dish may be served with all South Asian, Malay-style, and Middle Eastern meals.

You need half-ripe mangoes here. Since these are what most commonly pass for mangoes in the Western world, they should not be hard to find. Each mango should be hard with yellow or pale orange flesh.

For the curry powder, I like to use Bolst's hot version. Ready-made amchar masala is sold by Caribbean grocers, though you can easily make your own and store it.