Curried Vegetable Stew

Total Time:
1 hr 25 min
30 min
55 min

8 servings

  • 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
  • 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
  • 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

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