Costa Rican Beef and Chayote

2 Tlbs canola or olive oil
1 meduim onion, finely chopped
2 cloves garlic, minced
1 pound lean ground beef (or turkey)
½ tsp curry powder
1 tsp salt
½ tsp pepper
¾ cup diced green pepper
2 medium ripe tomatoes, peeled, seeded, and finely chopped
2 Tlbs tomato paste
1 large chayote, peeled, cored, and cut into ¼ inch dice, or zucchini cut into ¼ inch dice
½ cup fresh or frozen corn kernels
3 Tlbs finely chopped fresh cilantro or parsley

1. Heat the oil in a large heavy skillet over medium heat. Add the onion and sauté, stirring occasionally, until golden brown, about 7 minutes. Stir in the garlic and sauté for a few more seconds.
2. Add the meat, curry powder, salt, and pepper to the mixture. Continue to sauté until the meat loses its pink color, breaking it up with a wooden spoon as it cooks, about 3 minutes.
3. Add the green pepper, tomatoes, tomato paste, chayote and corn. Lower the heat, cover and cook until the chayote is tender, about 15 minutes (zucchini will take about 5 minutes to cook.)
4. Stir in the cilantro or parsley and season with salt and pepper to taste. Serve with rice and refried beans or as a taco filling. Serves 4.