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 curry powder; 2 tablespoons chopped garlic; 2 tablespoons chopped ginger; kosher salt & freshly ground black pepper; 2 cups large diced pumpkin; 1 (12 1/2 ounce) can chickpeas, drained and rinsed; 2 chayotes, peeled, and roughly chopped; 2 cups large dice yukon gold potatoes; 2 cups diced carrots; 6 sprigs thyme; 1 cup chopped scallion; vegetable stock, to cover; 1 head cauliflower, cut into florets; hot sauce, to taste

Servings: persons

6 tablespoons vegetable oil
2 cups diced onions
1 red pepper, diced
6 tablespoons curry powder
2 tablespoons chopped garlic
2 tablespoons chopped ginger
kosher salt & freshly ground black pepper
2 cups large diced pumpkin
1 (12 1/2 ounce) can chickpeas, drained and rinsed
2 chayotes, peeled, and roughly chopped
2 cups large dice yukon gold potatoes
2 cups diced carrots
6 sprigs thyme
1 cup chopped scallion
vegetable stock, to cover
1 head cauliflower, cut into florets
hot sauce, to taste

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 Hot Sauce, salt, and pepper, to taste.
11
Simmer for 5 minutes more.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 6 tablespoons vegetable oil, 2 cups diced onions, 1 red pepper, diced, 6 tablespoons 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.

That's it — enjoy your meal!

Curried Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions