Cooking Demo: Trinidad Coconut Curry Vegetable Stew

Date: 11/13/2013

Time: 12:00 PM - 12:30 PM

Location: Garden Room Kirby Student Center (KSC)

Cost: Free


UMD Employee Wellness Program

Description: Trinidad Coconut Curry Vegetable Stew

Made in a hot cast iron skillet, this dish is robust with flavors, including garlic, onion, curry, garam masala, cumin combined with fresh veggies like cabbage, broccoli, carrots, turnips, chard, tomato and finished off with a couple splashes of coconut milk and a few sprigs of fresh herbs like basil, cilantro, thyme and scallions. Come see Lyndon cook and learn the basics of some traditional and healthful Trinidadian food.


Lyndon Ramrattan, UMD Lab Services Coordinator Dept. of Chemical Engineering

Mr. Ramrattan attended the University of the West Indies, St. Augustine Campus in his native Caribbean islands of Trinidad and Tobago. His educational background is in tropical agriculture and tropical commodity utilization. He is very knowledgeable about food and culinary product development and various evaluation techniques. His other interests include farming, fishing and writing about the cuisine and folklore of the diverse Caribbean islands.


  • Name: Rachel Gilbertson
  • E-mail:
  • Phone: 2187266753
  • Sponsored by: Duluth-Human Resources, Duluth-Health Coach/Wellness

Disability Options:

To request disability accommodations, please contact [Rachel Gilbertson,, 218-726-6753].

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