Curried Vegetable Stew Recipe

Name: Curried Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 10 whole Scotch bonnet peppers, rinsed and stems removed; 1 to 1 1/2 cups white vinegar; 10 whole pimento seeds

Servings: persons

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
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.
2
Add the oil and the onions, and saute for 2 minutes.
3
Then, add the red peppers and saute 2 minutes more.
4
Then, add curry powder, and saute until fragrant.
5
Add the garlic, ginger, a little salt and pepper to the saute.
6
Add the pumpkins, chickpeas, chayote, potatoes, carrots, thyme, and scallions, and stir the saute for about 6 minutes.
7
Add enough vegetable stock to just cover the vegetables.
8
Bring to a simmer, and then add the cauliflower and cover the pot.
9
Simmer for about 35 minutes.
10
Then add Cheryl's Hot Sauce, salt, and pepper, to taste.
11
Simmer for 5 minutes more.
12
To a blender, add peppers and 1 cup of vinegar and puree.
13
Add remaining vinegar, if needed.
14
Stir in pimento seeds.
15
Store in a bottle or jar in refrigerator.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 6 tablespoons vegetable oil, 2 cups diced onions, 1 red pepper, diced, 6 tablespoons Jamaican or Madras curry powder, and more.

Yes, Curried Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Vegetable Stew

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