Recipe courtesy of Cheryl Smith
Total:
1 hr 25 min
Active:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

Cheryl's Hot Sauce:

Directions

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:

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

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Irish Stew

Recipe courtesy of Giana Ferguson

Chicken Stew

Recipe courtesy of Giada De Laurentiis

Veggie-Stack Pita Pockets

Recipe courtesy of Food Network Kitchen

Raw Veggies with Chipotle Ranch Dressing

Recipe courtesy of Ree Drummond

Slow-Cooker Caribbean Beef Stew

Recipe courtesy of Food Network Kitchen

Curried Lamb Stew

Recipe courtesy of Cheryl Smith

Vegetable Curry

Recipe courtesy of Food Network Kitchen

Vegetable Curry

Recipe courtesy of Curtis Aikens

Vegetable Curry

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.