Recipe courtesy of Cheryl Smith
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1 hr 25 min
30 min
55 min
8 servings


Cheryl's Hot Sauce:


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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