Name: Traditional Saint Vincent and the Grenadines Recipe
Yield: 4
Cuisine: Saint Vincent and the Grenadines
Ingredients: 1.00 cup chopped onions; 3.00 tbsp chopped garlic; 2.00 tsp ground cumin; 1.00 tsp ground coriander; 1.00 tsp ground turmeric; 0.50 tsp chili powder; 2.00 cups diced potatoes; 1.00 cup diced carrots; 1.00 cup diced bell peppers; 1.00 cup diced tomatoes; 1.00 cup diced zucchini; 2.00 cups vegetable broth; 0.25 cup chopped fresh parsley; 0.25 cup chopped fresh cilantro; 1.00 cup cooked white rice

Traditional Saint Vincent and the Grenadines Recipe

This traditional recipe from Saint Vincent and the Grenadines is a must-try!

Preparation time: 15 Minutes

Cooking time: 30 Minutes

Total duration: 45 Minutes

Calories: 250, Fat: 4.3g, Protein: 7.6g, Carbs: 43.6g, Fiber: 6.5g, Sugar: 5.8g

This traditional recipe from Saint Vincent and the Grenadines is a must-try! It is a delicious combination of local produce and spices that will tantalize your taste buds. Serve it with some freshly baked bread or with a side of rice.

Ingredients

1 cup chopped onions
3 tbsp chopped garlic
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
0.5 tsp chili powder
2 cups diced potatoes
1 cup diced carrots
1 cup diced bell peppers
1 cup diced tomatoes
1 cup diced zucchini
2 cups vegetable broth
0.25 cup chopped fresh parsley
0.25 cup chopped fresh cilantro
1 cup cooked white rice

Vegetarian gluten-free vegan One-Pot Main Course
add to Bring shoping list add to G Google Calender

short description

In a large pot, heat the oil over medium heat and add the onions and garlic.
Cook until the onions are soft and translucent, about 5 minutes.
Add the cumin, coriander, turmeric, and chili powder and cook for 1 minute.
Add the potatoes, carrots, bell peppers, tomatoes, zucchini, and vegetable broth and bring to a boil.
Reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
Stir in the parsley and cilantro and cook for 1 minute.
Serve over cooked white rice.

detailed description

Heat the oil in a large pot over medium heat.
Add the onions and garlic and cook until the onions are soft and translucent, about 5 minutes.
Add the cumin, coriander, turmeric, and chili powder and cook for 1 minute.
Add the potatoes, carrots, bell peppers, tomatoes, zucchini, and vegetable broth and bring to a boil.
Reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
Stir in the parsley and cilantro and cook for 1 minute.
Serve over cooked white rice.

back