Curried Vegetable Stew

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READY IN: 1hr 5mins
Recipe by loveleesmile

Good for the soul

Ingredients Nutrition

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

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