Recipe courtesy of Cheryl Smith

Curried Vegetable Stew

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  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 30 min
  • Cook: 55 min
  • Yield: 8 servings
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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 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


  1. 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.
  2. Then, add curry powder, and saute until fragrant. Add the garlic, ginger, a little salt and pepper to the saute.
  3. 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.
  4. 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:

  1. 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.
  2. Yield: 2 cups