Curried Vegetable Stew

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Curried Vegetable Stew

Recipe courtesy Cheryl Smith6 tablespoons vegetable oil2 cups diced onions 1 red pepper, diced 6 tablespoons Jamaican or Madras curry powder 2 tablespoons chopped garlic2 tablespoons chopped gingerKosher salt and freshly ground black pepper2 cups large diced pumpkin1 (12.5-ounce) can chickpeas, drained and rinsed2 chayote, peeled, and roughly chopped2 cups large dice Yukon gold potatoes 2 cups diced carrots 6 sprigs thyme1 cup chopped scallions Vegetable stock, to cover1 head cauliflower, cut into florets Cheryl's Hot Sauce, to taste, recipe follows Heat a large braising pot over high heat. Add the oil and the onions, and saute for 2 minutes. Then, add the red peppers and saute 2 minutes more. Then, add curry powder, and saute until fragrant. Add the garlic, ginger, a little salt and pepper to the saute. Add the pumpkins, chickpeas, chayote, potatoes, carrots, thyme, and scallions, and stir the saute for about 6 minutes. Add enough vegetable stock to just cover the vegetables. Bring to a simmer, and then add the cauliflower and cover the pot. Simmer for about 35 minutes. Then add Cheryl's Hot Sauce, salt, and pepper, to taste. Simmer for 5 minutes more. Cheryl's Hot Sauce:10 whole Scotch bonnet peppers, rinsed and stems removed1 to 1 1/2 cups white vinegar10 whole pimento seeds To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator. Yield: 2 cups

Yield: 8 servings Prep Time: 30 minutesCook Time: 55 minutesDifficulty: Easy

 

 

 

 

 

 

 

 

 

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