I-tal Curry

This recipe came from a cookbook we brought back from our honeymoon in Jamaica. We found that the local food was delicious (especially since we're huge fans of curry) and it seemed a perfect souvenir for our new home! We didn't have everything that we needed to make this, so some ingredients (sweet potatoes, pumpkin, green cabbage, carrot, cauliflower, green beans) we just skipped and it still came out tasting great!

1 lb potatoes (about 2 medium potatoes)

1 lb sweet potatoes

12 oz peeled and seeded pumpkin

1/2 small green cabbage

1 large carrot

1 red, green or yellow pepper, de-seeded

1/2 cauliflower

8 oz green beans

1 scotch bonnet pepper, de-seeded and chopped

2 tbsp vegetable oil

1 spring onion

1 tsp fresh thyme leaves

1 onion, chopped

6 allspice berries

2 garlic cloves, chopped

2 tsp curry powder

1/2-1 cup coconut milk

1 tsp garam masala

1. Cut all the vegetables into 1-inch pieces.

2. Heat the oil in a large skillet, add the spring onion, thyme, onion, allspice, garlic and curry. Keep stirring until lightly browned.

3. Add coconut milk, depending on amount of vegetables and your taste, and mix in. Add the potatoes. Allow to cook for about 5 minutes.

4. Add the rest of the vegetables and hot pepper to taste. Lower the heat and simmer, covered, for another 5-10 minutes, until vegetables are just cooked. Add water at any time if needed, but only enough to prevent sticking. Sprinkle on the garam masala at the end.