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Curried Vegetable Stew
| Recipe courtesy Cheryl Smith |
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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 followsHeat 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 seedsTo 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
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