Sunday Reflections
After a week of battling the flu—which I most likely caught at a fresh juice joint while picking up ginger-turmeric shots—the irony was hard to ignore. Those shots may not have prevented the flu, but they definitely helped me recover faster.
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When my appetite finally returned, I didn’t want anything complicated—just something comforting and full of flavor. I had short ribs defrosting in the fridge and plenty of zucchini from the garden that needed to be used. I’ve been craving curry short ribs ever since the last time I made them—the kind of dish that coats the house in warmth, fills the air with spice, and reminds me of why I love curry so much.
This time, I paired the short ribs with zucchini—a combination I’d never tried before. To my surprise, it worked beautifully. The rich, meaty depth of the short ribs balanced perfectly with the light sweetness of the zucchini. It was the kind of curry you can’t stop tasting while it’s cooking.
We ate it simply—with plain rice and chapati (recipe coming soon). It was one of those Sunday meals that felt like medicine. Maybe it was the curry. Maybe it was being back in the kitchen after days of doing nothing. Either way, it was exactly what I needed.
For those of us who live abroad, we learn to make do with what’s available. Sometimes, the best meals come from improvisation. Zucchini tends to grow faster than we can cook it, and though it’s not a traditional Trini ingredient, this curry might just be the most delicious way I’ve found to use it.
And while I don’t usually enjoy zucchini on its own, I absolutely love it in this curry! But if zucchini isn’t your thing—or it’s just not available where you are—try one of these instead:
- Curry short ribs with aloo (potatoes)
- Curry short ribs with chickpeas, potato, and eggplant
- Or plain curry short ribs with no vegetables at all—just that rich sauce to eat with rice or roti.
Even while still recovering, this simple meal filled the house with the familiar aroma of curry and brought comfort to the end of the week. Sometimes, that’s all Sunday lunch needs to be—something soothing, easy, and real.
Look out for the recipe and full video tutorial coming soon!
I’ll be sharing the complete Curry Short Ribs with Zucchini recipe soon—along with a full video tutorial showing every step of the process. You’ll get the exact measurements, cooking method, and tips to recreate this comforting curry at home. Keep an eye out for it, along with the Chapati recipe, which paired beautifully with this meal.
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More Sunday Lunches to Explore
If you enjoyed this week’s story, here are a few more Sunday Lunches from the series to inspire your next meal—each one unique, comforting, and rooted in Trinidad home cooking.
- Week 37: Trinidad Chicken Roti (Curry Chicken & Dhalpuri Roti)
- Week 38: Steamed Fish, Bhagi with Peas & Ochro, and Halal Cart Rice
- Week 39: Corn Soup with Pigtails
✨ Explore the full series here → 52 Weeks of Sunday Lunches
