Curried vegetable stew.

[Guest guest]

Hi all,

 

I saw this recipe performed on the Food Network via Cable by

Cheryl Smith. It is called Curried vegetable stew....

 

 

Curried Vegetable Stew

 

 

 

Recipe courtesy Cheryl Smith

 

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

 

 

.....Well that is about it enjoy!

 

 

~RUFK