Caribbean Seasonal Vegetable Stew

Ingredients:

• 1 large potato, boiled until soft and diced
• 1 cup of diced fresh pineapple
• 3/4 tbsp. diced zucchini
• 3/4 tbsp. diced yellow zucchini
• 3/4 cup diced red pepper
• 3/4 cup diced yellow pepper
• 1 small habanero pepper (optional)
• 1 cup coconut milk
• 1/4 cup vegetable oil
• 1 chopped red onion
• 2 tbsp. red curry paste or good quality curry powder
• 3 tablespoons chopped fresh ginger
• 2 bay leaves
• 3 finely chopped cloves of garlic
• 2 tablespoons chopped fresh cilantro
• Salt and ground black pepper

Preparation:

1. Heat oil in a saucepan over medium-high heat. Add red onion, garlic, and ginger and cook, stirring occasionally to prevent burning. After 2 minutes, add curry paste, habanero pepper, and bay leaves and stir well. Add both pepper colors, stir again, and cook for 2 minutes.
2. Add the zucchini, pumpkin, and pineapple and cook for another 2 minutes. At this point, the mixture should be well coated with oil. If the vegetables start to burn, reduce the heat and add a little water to prevent the mixture from burning on the bottom. Add the coconut milk and cilantro. Season with salt and pepper to taste. Reduce the heat and simmer, covered and stirring occasionally, for at least 1/2 hour.
3. During cooking, you can adjust the liquid level by adding water or coconut milk to achieve the desired consistency for your stew. Add salt and pepper to taste.
   
   Serve with rice.