Vegetarian
Curried Chataigne

In Trinidad and Tobago, this recipe is a traditional Indian dish that is served mainly for breakfast or dinner.

Method
Peel the Chataigne and cut up into small pieces. Separate the pulp from the seeds and remove covering over the seeds.

Heat oil in saucepan and saute the garlic, onion, hot pepper, and pimento. Mix curry powder with 1/4 cup water and add to oil, stir and allow to fry for about 2 minutes. Add chatainge pulp and seeds and stir until curry mixture is thoroughly incorporated.

Add salt and allow to cook in its own juices for about 5 minutes Add the coconut milk, stir and bring to a boil. Cover the pot and lower the heat. Allow chataigne to cook until tender (add more water if chataigne is not soft or if it begins to stick).

When the liquid is thoroughly incorporated, allow to fry for an additional 2 minutes or until all the juices are thoroughly incorporated. Serve with Sadha Roti or over rice.

Step By Step Pictures