Curried Vegetable Stew

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Curried Vegetable Stew

 

 

6 tablespoons vegetable oil

2 cups diced onions

1 red pepper, diced

6 tablespoons Jamaican or Madras curry powder

2 tablespoons chopped garlic

2 tablespoons chopped ginger

Kosher salt and freshly ground black pepper

2 cups large diced pumpkin

1 (12.5-ounce) can chickpeas, drained and rinsed

2 chayote, peeled, and roughly chopped

2 cups large dice Yukon gold potatoes

2 cups diced carrots

6 sprigs thyme

1 cup chopped scallions

Vegetable stock, to cover

1 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

removed

1 to 1 1/2 cups white vinegar

10 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 minutes

Cook Time: 55 minutes

Difficulty: Easy

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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